Lønnestræde´s Olive Bread

Lønnestræde´s Olive Bread

As I had some black olives as surplus, I decided to create my own version of a olive bread using black olive and olive oil combined with recipe on a "basic bread" from my bread book "Hjemmebagt". I think it turned out to be a very good. almost perfect combination.

Hannibal the Cat checking the dough pot for any leftovers

When I started to work with the dough after night resting, Hannibal the Cat turned into a "bread dough monster", jumping on to the kitchen table, licking the table from any leftovers of dough followed by rolling his entire body on the kitchen table. He is a strange cat !!!!

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



Hannibal the Cat looking for leftovers of the dough

• 4 tablespoons olive oil

1. Grate the yeast into the flour.
2. Add salt, water and olive oil to the flour.
3. Knead the dough well - I knead for 10 minutes.
4. After kneading add the minced olives into the dough.
5. Let the dough rest nigth over or for 1 hours at room temperature.
6. De-gas the dough.
7. Let the dough rest at room temperature for 1 hour, if it has been night over resting.
8. Add plenty of flour into a raising basket.
9. Place the dough in the raising basket and let in raise at room temperature for 45 minutes.
10. Heat the oven to 250'C.
11. Place the dough on a baking tray covered with baking paper, turning the raising basket up-side-down.
12. Place the dough in the lower part of the oven - turn down the temperature to 210'C (conventional oven).
13. Let the bread bake for 25-30 minutes.
14. Let the bread cool down.

Hannibal the Cat resting on warm floor in the shower together with the doughs