Olive Bread

Welcome to the world of sourdough bread! Sourdough baking is a time-honored tradition that produces delicious and flavorful loaves with a distinct tangy taste. In this recipe, we’ll be exploring the art of making Spelt Sourdough Bread with Olives. The combination of spelt flour, a nutritious alternative to wheat flour, and the savory addition of olives creates a delightful bread that will please your taste buds.

This recipe yields two loaves, perfect for sharing with friends and family or for enjoying throughout the week. The foundation of this bread is a spelt sourdough starter, which gives it depth of flavor and a wonderful texture. Spelt flour, known for its nutty and slightly sweet taste, is the primary flour used in this recipe. It adds a unique character to the bread, making it a delightful departure from traditional wheat-based loaves.

To enhance the natural sweetness of the bread, a touch of honey is added. This natural sweetener complements the earthy flavors of spelt and adds a subtle hint of sweetness to each bite. Pitted olives, a mix of green and black, are incorporated into the dough, providing bursts of briny goodness that perfectly balance the overall flavor profile.

Makes 2 loaves

INGREDIENTS:

WHEAT SOURDOUGH STARTER:

• ¾ cup (200 ml) water, room temperature
• 2 cups (325 g) wheat flour or spelt flour, sifted
• ½ cup (100 g) grated apple, peeled

BREAD:

• 10½ oz (300 g) spelt sourdough starter
• 6 cups (600 g) spelt flour, sifted
• 1¼ cup (300 ml) water, room temperature
• 1 tbsp honey
• 1 tbsp salt
• ⅔ cup (150 g) pitted olives, preferably a mix of green and black

INSTRUCTIONS:

WHEAT SOURDOUGH STARTER:

1. Combine the ingredients and let stand for 2–4 days in a glass jar with a tight-fitting lid. Stir in the mornings and evenings.
2. The starter is ready when the mixture starts to bubble. From this point on, all you have to do is “feed” the dough so that it retains its flavor and ability to ferment. If you leave the sourdough in the refrigerator, you should feed it once a week with ½ cup (100 ml) water and 1 cup (100 g) wheat flour. If you keep the sourdough at room temperature, it should be fed every day, in the same manner. The consistency should resemble thick porridge.
3. If you have sourdough left over, you can freeze it in containers that hold half a cup or leave a part of it to dry

BREAD:

1. Mix all the ingredients except for the olives in a large bowl. Knead the dough thoroughly until well combined. The dough should have a slightly “weak” consistency.
2. Flatten the dough into a round “cake” that is approximately 12 inches (30 cm) in diameter. Chop half of the olives and add them to the dough, mixing them in. Then, incorporate the whole olives into the dough, distributing them evenly.
3. Roll up the dough tightly to form a loaf shape and place it on a baking sheet lined with parchment paper. Repeat the process with the remaining dough to make a second loaf. Let the loaves rise for 2-3 hours or until they have doubled in size.
4. Preheat the oven to 475°F (250°C).
5. Once the loaves have risen, gently score the tops with a sharp knife or make decorative cuts if desired. This will allow the bread to expand while baking. Place the loaves in the preheated oven and immediately reduce the temperature to 400°F (200°C).
6. Bake the bread for about 30-40 minutes, or until the crust is golden brown and the loaves sound hollow when tapped on the bottom.
7. Once baked, remove the loaves from the oven and transfer them to a wire rack to cool completely before slicing and serving.

Enjoy the delicious combination of spelt sourdough bread with the savory flavors of olives. This bread is perfect as a standalone snack, a complement to salads, or as a tasty accompaniment to your favorite meals.