Whole Wheat Bread with Olives

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Whole Wheat Bread with Olives
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Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 5 h. 15 min.
Ready in
Calories:
492
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie492 cal.(23 %)
Protein16 g(16 %)
Fat12 g(10 %)
Carbohydrates79 g(53 %)
Sugar added0 g(0 %)
Roughage13.9 g(46 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E3.3 mg(28 %)
Vitamin K3.4 μg(6 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.4 mg(36 %)
Niacin10.8 mg(90 %)
Vitamin B₆0.7 mg(50 %)
Folate222 μg(74 %)
Pantothenic acid2 mg(33 %)
Biotin18.5 μg(41 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium512 mg(13 %)
Calcium63 mg(6 %)
Magnesium168 mg(56 %)
Iron5.4 mg(36 %)
Iodine5 μg(3 %)
Zinc4.6 mg(58 %)
Saturated fatty acids1.7 g
Uric acid155 mg
Cholesterol0 mg
Complete sugar1 g

Ingredients

for
8
Ingredients
1000 grams Whole wheat flour
750 milliliters lukewarm water
30 grams fresh Yeast
2 Tbsps salt
150 grams black Olives (pitted)
5 Tbsps olive oil
1 Tbsp chopped rosemary
also
Pastry flour (for working and for baking sheets)
Pastry flour (for dusting)
How healthy are the main ingredients?
Whole wheat flourOliveolive oilrosemarysalt

Preparation steps

1.

For the sourdough starter, mix 250 grams (approximately 8 ounces) flour in a bowl with 250 ml (approximately 8 ounces) of lukewarm water and leave to ferment in a warm place for 48 hours place until a pasty, slightly sour-smelling dough forms.

2.

For the starter dough, mix 250 grams (approximately 8 ounces) flour with the sourdough starter and 200 ml (approximately 7 ounces) lukewarm water. Sprinkle with flour and let rest in the same manner for approximately 12 hours.

3.

For the main dough. dissolve yeast in 3 tablespoons of lukewarm water. Mix starter dough in a bowl with 200 ml (approximately 7 ounces) of water, salt and yeast. Add remaining flour and knead into a dough. Cover and let rest for 3 hours. 

4.

Coarsely chop olives. Add olives, olive oil and rosemary to the bowl and knead into bread dough. Add some water or a little flour if necessary to reach desired consistency. Divide dough into 8 balls. Roll out on a lightly floured surface to form 0.5 cm (approximately 1/5 inch) thin rectangles. Then pull outwards slightly with your hands. Form into loaves. Place loves on 2 floured baking sheets with the seam side down. Coat with water and sprinkle with flour. Cover with a damp cloth and let rise in a warm place for 1 hour.

5.

Preheat the oven to 220°C (approximately 425°F). Fill an oven proof dish with boiling water and place in the back of the oven. 

6.

Bake bread for 30 minutes, reduce oven temperature to 180°C (approximately 350°F) and bake for another 35 minutes.

7.

(One can form the bread dough as though baking small rolls.)

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