Whole Wheat Bread with Olives
Nutritional values
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.9 g | (46 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 3.4 μg | (6 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 222 μg | (74 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 512 mg | (13 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 168 mg | (56 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 155 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 1000 grams Whole wheat flour
- 750 milliliters lukewarm water
- 30 grams fresh Yeast
- 2 Tbsps salt
- 150 grams black Olives (pitted)
- 5 Tbsps olive oil
- 1 Tbsp chopped rosemary
- also
- Pastry flour (for working and for baking sheets)
- Pastry flour (for dusting)
Preparation steps
For the sourdough starter, mix 250 grams (approximately 8 ounces) flour in a bowl with 250 ml (approximately 8 ounces) of lukewarm water and leave to ferment in a warm place for 48 hours place until a pasty, slightly sour-smelling dough forms.
For the starter dough, mix 250 grams (approximately 8 ounces) flour with the sourdough starter and 200 ml (approximately 7 ounces) lukewarm water. Sprinkle with flour and let rest in the same manner for approximately 12 hours.
For the main dough. dissolve yeast in 3 tablespoons of lukewarm water. Mix starter dough in a bowl with 200 ml (approximately 7 ounces) of water, salt and yeast. Add remaining flour and knead into a dough. Cover and let rest for 3 hours.
Coarsely chop olives. Add olives, olive oil and rosemary to the bowl and knead into bread dough. Add some water or a little flour if necessary to reach desired consistency. Divide dough into 8 balls. Roll out on a lightly floured surface to form 0.5 cm (approximately 1/5 inch) thin rectangles. Then pull outwards slightly with your hands. Form into loaves. Place loves on 2 floured baking sheets with the seam side down. Coat with water and sprinkle with flour. Cover with a damp cloth and let rise in a warm place for 1 hour.
Preheat the oven to 220°C (approximately 425°F). Fill an oven proof dish with boiling water and place in the back of the oven.
Bake bread for 30 minutes, reduce oven temperature to 180°C (approximately 350°F) and bake for another 35 minutes.
(One can form the bread dough as though baking small rolls.)
