For a while I discovered the recipe for bread without kneading . I really like the result, so I tried it in several variants. One of them is this bread with olives , inspired by Laura . It is absolutely delicious, with a great crispy crust.
- 350 g white flour
- 150 g rye flour
- 10 g dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- ~ 400 ml of warm water
- 100 g black olives
Preparation Rye bread with olives:
In a bowl mix the 2 types of flour, dry yeast, sugar and salt. We make a hole in the middle and pour the water little by little, mixing well with a whisk, until we get a soft but consistent dough (flowing / falling from the whisk). Incorporate the chopped olives, then cover the tar with cling film and leave to rise for 2 hours.
Pour the dough on a well-floured table and give it a round shape. Meanwhile, put the pan in which we will bake the bread in the oven to heat it. Put the bread in the pan and put it in the oven over medium to high heat, for about 40-50 minutes, until golden brown.