Wheat-free Olive Tear and Share Bread
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(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 2 h. 40 min.
Ready in
Ingredients
for
1
- Ingredients
- 2 ½ cups warm water
- 2 ¼ tsps Dried yeast
- 1 tsp sugar
- 2 Tbsps extra virgin olive oil (plus extra for drizzling)
- 2 Tbsps honey
- 0.333 cup Chia seeds (finely ground)
- 0.333 cup whole Psyllium
- 1 cup Teff flour (more if needed)
- 1 cup sorghum flour (more if needed)
- ½ cup sweet rice flour (plus extra for dusting)
- ½ cup Cornmeal
- 1 ½ tsps salt
- 4 Tbsps Olives (pitted, roughly chopped)
- For the topping
- 1 egg (beaten)
- 2 Tbsps Poppy seeds
- coarse Sea salt
- To garnish
- Sage
Preparation steps
1.
Whisk together the warm water, yeast and 1 teaspoon honey. Leave to stand for 5-10 minutes until bubbly.
2.
Mix together the dry ingredients in a mixing bowl.
3.
Whisk the olive oil, remaining honey, ground chia seeds, and psyllium husks into the water-yeast mixture. Stand for 2-3 minutes (no longer) then whisk again.
4.
Pour into the dry ingredients and mix together until thick.
5.
Turn out onto a floured surface and knead to a slightly sticky dough. Add more flour if needed. Form into a ball, put into a large bowl and cover with a damp cloth. Place in a warm place for about 1 hour until doubled in size.
6.
Heat the oven to 200°C (180° fan) 400°F gas 6. Place a tin of water on the bottom rack of the oven.
7.
Punch down the dough and turn out onto a lightly floured surface. Turn out and knead in the olives briefly.
8.
Shape the dough into a flat log, the length of the tray. Mark into sections with a sharp knife. Drizzle with olive oil and sprinkle with poppy seeds and sea salt. Cover and leave to rise in a warm place for 30 minutes.
9.
Uncover the dough and brush with beaten egg.
10.
Bake for about 40 minutes, until rich golden brown. Cool on a wire rack. Leave for 45-60 minutes before cutting.
11.
Garnish with sage leaves.
