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OLIVE bread

Ingredients

  • 250g of Claudine Cuisine for buckwheat bread,
  • 70g of olives cut into small pieces
  • 190ml lukewarm water,
  • 25g of fresh yeast,
  • 1 ts of sugar,
  • 25g of oil.

Instructions:

  • Pour the lukewarm water in a cup, dissolve the crumbled yeast and add the sugar (this will activate the fermentation process).
  • Leave to rest for 5 minutes.
  • Pour the yeast mixture, the oil and olives into the flour mix. Mix vigorously with a spatula or kitchen aid until you get a smooth dough
  • Pour the batter into a greased and floured baking tin about 20cm long.
  • Smooth out the surface of the bread using a rubber spatula dipped in warm water. Brush the surface with oil.
  • Cover with a cling film and leave aside for half an hour.
  • Remove the foil and bake for one hour in a preheated oven at 200°C.
  • Take the bread out of the tin and transfer to a wire rack to cool.

Bread machine:

Prepare your dough as described above and follow the instructions of your machine’s gluten-free bread program.