Olive Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,352 cal. | (112 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 63 g | (54 %) | ||
| Carbohydrates | 377 g | (251 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 23.9 g | (80 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 27.5 μg | (46 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 30.9 mg | (258 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 1,755 μg | (585 %) | ||
| Pantothenic acid | 6 mg | (100 %) | ||
| Biotin | 95.4 μg | (212 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 1,710 mg | (43 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 178 mg | (59 %) | ||
| Iron | 12.4 mg | (83 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 725 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 6 g |
Preparation steps
Crumble the yeast and dissolve in 2 tablespoons of the lukewarm water. Add the pastry flour, salt, olive oil and remaining water to a large bowl. Stir in the dissolved yeast and knead with the dough hook attachment of an electric mixer until a smooth dough is formed. Cover and let rise in a warm place for about 1 hour.
Coarsely chop the black olives.
Knead the chopped olives into the dough and place in a well-greased loaf pan. Cover and let rise in a warm place for 30 minutes.
Preheat the oven to 200°C (approximately 400°F) and place a small, ovenproof bowl of water on the bottom shelf. Bake the bread for 50 minutes, until golden brown.
Remove the bread from the oven, loosen from the loaf pan and cool on a wire rack. Sprinkle the bread with rosemary and sea salt before slicing and serving.
