Walnut and Olive Bread

by Edward Daniel

Walnut and Olive Bread evokes this rustic evocative image of the Mediterranean countryside. Bread is much easier to make than you think it is. It is a case of mixing in the ingredients and allowing them to process. For the results and the consistency, I prefer I leave this to prove overnight ready for the following day.

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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 16g fresh yeast
  • 340ml filtered water
  • 1tsp raw unrefined sugar
  • pint of salt
  • 620g “00” doppio flour
  • 80g semolina flour
  • 7tbs olive oil
  • 75g walnuts, roughly chopped
  • 75g olives, destoned and sliced in two

Instructions

  1. Place the yeast, lukewarm water, sugar and salt into a jug and mix.
  2. Add the yeast to the flour in a food mixer. Combine well.
  3. Add the oil. Continuing whizzing the dough.
  4. Gently fold in the walnut and olives.
  5. Place the dough onto a large baking tray. Leave to prove in a warm space.
  6. Every couple of hours or so, knead the risen dough. Leave the dough over night to prove. Cover with a dry dishcloth if needed.
  7. The following day, you do not need to knead. When ready pre-heat the oven. Wait until the oven is warm. Cover with aluminium foil and bake the bread for about 25 minutes.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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