Olive Bread on a Stick
Olive Bread on a Stick - Crispy snack with a high fun factor
Healthy, because
Even smarter
Nutritional values
Black olives are full-bodied, I admit. But in return they contain a lot of unsaturated fatty acids, which are a real balm for the heart and blood vessels. In order to enjoy the full culinary and health benefits, always look out for the note "unblackened" when shopping.
Instead of olives, you can also knead dried Italian herbs or diced dried tomatoes under the dough. By the way: The bread also works well in the oven - just shape it into a flat cake and bake.
(Percentage of daily recommendation)
| Calorie | 227 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 73 mg | (2 %) | ||
| Calcium | 13 mg | (1 %) | ||
| Magnesium | 9 mg | (3 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- ½ cube fresh Yeast
- 2 ozs black olives (pitted)
- 6 ozs Pastry flour
- 6 ozs Spelt flour
- 1 tsp salt
- 5 Tbsps olive oil
Kitchen utensils
Preparation steps
Place 200 ml (approximately 3/4 cup) of lukewarm water in a bowl. Crumble the yeast into the bowl and dissolve while stirring. Coarsely chop the olives.
Add both flours, the salt and chopped olives to yeast water and mix to combine, then mix in the olive oil.
Knead with the dough hook of a hand mixer until smooth. Cover with a clean kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour.
Strip off the bark from one end of 8 clean wooden sticks (about 60 cm long) (approximately 24 inches long) or wrap with aluminum foil. Knead the dough again, divide into 8 portions and wrap each piece around a stick. Cook over a hot grill until golden brown, 10-15 minutes.
