Olive Spelt Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 cups Spelt Flour1 cup unbleached all -purpose flour3/4 TBSP granulated yeast, or 1 packet1/4 tsp sea salt1/8 cup vital wheat gluten1 cup lukewarm water1 cup plain greek yogurt1/2 cup pitted green ollives, chopped
Whisk together the flours, yeast, salt, and vital wheat gluten in a 3 quart bowl.
Combine the water, yogurt, and olives and mix them with the dry ingredients without kneading, using a spoon, a food processor (with dough attachment), or a heavy duty stand mixer (with paddle). You might need to use wet hands to get the last bit of flour to incorporate if you're not using a machine.
Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.
Divide the dough in half. Dust the piece with flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
Allow the loaf to rest, loosely covered with plastic wrap on a pizza peel prepared with cornmeal for 40 minutes.
Thirty minutes before baking time, preheat the oven to 450 degrees, with a baking stone placed on the middle rack. Place an empty metal broiler tray on any other rack that won't interfere with the rising bread.
Just before baking, dust the top with flour. Slash the loaf diagonally with 1/4 inch deep parallel cuts, using a serrated bread knife.
Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 35 minutes, until richly browned and firm.
Allow the bread to cool on a rack before slicing and eating.
Makes 2 loaves.
16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user RONIJHAM.
Combine the water, yogurt, and olives and mix them with the dry ingredients without kneading, using a spoon, a food processor (with dough attachment), or a heavy duty stand mixer (with paddle). You might need to use wet hands to get the last bit of flour to incorporate if you're not using a machine.
Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.
Divide the dough in half. Dust the piece with flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
Allow the loaf to rest, loosely covered with plastic wrap on a pizza peel prepared with cornmeal for 40 minutes.
Thirty minutes before baking time, preheat the oven to 450 degrees, with a baking stone placed on the middle rack. Place an empty metal broiler tray on any other rack that won't interfere with the rising bread.
Just before baking, dust the top with flour. Slash the loaf diagonally with 1/4 inch deep parallel cuts, using a serrated bread knife.
Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 35 minutes, until richly browned and firm.
Allow the bread to cool on a rack before slicing and eating.
Makes 2 loaves.
16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user RONIJHAM.
Nutritional Info Amount Per Serving
- Calories: 96.9
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 136.0 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 1.1 g
- Protein: 5.1 g
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