Olive Bread

Ingredients

• 450 g wheat flour (Type 550)
• 50 g whole grain flour (Type 1050)
• 100 g wheat bran (Type 1700)
• 1 cube yeast
• 3 tbsp olive oil
• 1 tsp salt
• 0.5 tsp Oregano
• 150 g pitted olives (black or green, as desired)

Instructions

1. 1.

   Sift both flours into a bowl. Add the bran up to 1 tbsp and mix. Combine 300 ml lukewarm water with the yeast, pour into the flour mixture and knead well with 2-3 tbsp oil, salt, and oregano. Shape the dough into one large or two smaller balls, cover with cling film and let rest for 2 hours.

2. 2.

   Fold in the olives and shape into one or two loaves. Let rise again for about 45 minutes. Preheat the oven to 220 °C fan. Brush the loaves with remaining oil and sprinkle with the remaining bran. Bake for ~10 minutes, then reduce temperature to 200 °C and bake another 20-30 minutes. A larger loaf needs about 15 minutes longer.