Olive Bread

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Olive Bread
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
2352
calories
Calories

Nutritional values

1 bread contains
(Percentage of daily recommendation)
Calorie2,352 cal.(112 %)
Protein66 g(67 %)
Fat63 g(54 %)
Carbohydrates377 g(251 %)
Sugar added0 g(0 %)
Roughage23.9 g(80 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E8.9 mg(74 %)
Vitamin K27.5 μg(46 %)
Vitamin B₁1.5 mg(150 %)
Vitamin B₂2 mg(182 %)
Niacin30.9 mg(258 %)
Vitamin B₆1.1 mg(79 %)
Folate1,755 μg(585 %)
Pantothenic acid6 mg(100 %)
Biotin95.4 μg(212 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium1,710 mg(43 %)
Calcium117 mg(12 %)
Magnesium178 mg(59 %)
Iron12.4 mg(83 %)
Iodine41 μg(21 %)
Zinc6 mg(75 %)
Saturated fatty acids9 g
Uric acid725 mg
Cholesterol1 mg
Complete sugar6 g

Ingredients

for
1
Ingredients
50 grams olive oil
250 milliliters lukewarm water
500 grams Pastry flour
50 grams black Olives (pitted)
½ tsp salt
1 cube Yeast
rosemary (for sprinkling)
Sea salt (for sprinkling)
How healthy are the main ingredients?
olive oilOlivesaltrosemary

Preparation steps

1.

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.

2.

Coarsely chop the black olives. 

3.

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. 

4.

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. 

5.

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. 

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