|Lønnestræde´s Olive Bread|
I am submitting this recipe on Lønnestræde´s olive bread into the amazing monthly blogging event called "Tea Time Treats" being managed Karen from Lavender and Lovage and Kate from What Kate Baked. And for October Kate has selected BREAD as the theme.
Bread is such a great topic being Danish, as many Danes actually like to bake their own bread (either white version like this one or rye bread from sour dough).
I knew at once, that I would like to share this recipe on olive bread with this virtual tea table, as I am actually quiet prod myself being able to bake such a tasteful bread with a nice crumb structure. Besides this typical white bread, I am also planning to bake a traditional Danish rye bread for this blogging event perhaps working with a sour dough !!! This is be a challenge for me, as I have never tried to bake with sour dough before hand, so cross your finger for me :-)
Lønnestræde´s Olive Bread:
- 500 g wheat flour
- 350 g water
- 10 g yeast (cold resting) otherwise 20 g
- 10 g salt
- 30 (black) olives - stone removed and minced
- 4 tablespoons olive oil
|Hannibal the Cat looking for leftovers of the dough|
- Grate the yeast into the flour.
- Add salt, water and olive oil to the flour.
- Knead the dough well - I knead for 10 minutes.
- After kneading add the minced olives into the dough.
- Let the dough rest night over or for 1 hours at room temperature.
- De-gas the dough.
- Let the dough rest at room temperature for 1 hour, if it has been night over resting.
- Add plenty of flour into a raising basket.
- Place the dough in the raising basket and let in raise at room temperature for 45 minutes.
- Heat the oven to 250'C.
- Place the dough on a baking tray covered with baking paper, turning the raising basket up-side-down.
- Place the dough in the lower part of the oven - turn down the temperature to 210'C (conventional oven).
- Let the bread bake for 25-30 minutes.
- Let the bread cool down.
|Hannibal the Cat resting on warm floor in the shower together with the doughs|