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Amaranth spelt and olive round recipe

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Ingredients

Adjust Servings:
1⁄4 cup (60 ml) Lukewarm Water
2 teaspoons active dry Yeast
1 teaspoon raw Agave Nectar or other sweetener
180 g (11⁄2 cups) white whole Wheat Flour , more if needed
70 g (1⁄2 cup) whole Spelt Flour
30 g (1⁄4 cup) Amaranth Flour
9 g (1 tablespoon) vital Wheat Gluten
1⁄2 teaspoon fine Sea Salt
3⁄4 cup plus 2 tablespoons (210 ml) unsweetened plain Vegan Milk , at room temperature, divided
2 tablespoons (30 ml) Olive Oil
50 g (1⁄2 cup) pitted Kalamata Olives , chopped
Nonstick cooking spray

Amaranth spelt and olive round recipe

  • Serves 1
  • Medium

Ingredients

Directions

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Imagine yourself in the Italian countryside: warm sunshine, soft breezes, picturesque villages,
a bottle of wine, and this bread. Studded with olives, this finely textured loaf can be sliced thinly and served on a vegan cheese and fruit plate. It makes fast friends with soups and salads, too.

Steps

1
Done

Stir together the water, yeast, and agave in the bowl of a stand mixer fitted with a dough hook. Let sit for 5 minutes for the yeast to activate.

2
Done

Add the flours, gluten, salt, 3⁄4 cup (180 ml) of the milk, and the oil. Knead the dough until smooth and elastic, about 5 minutes, adding the remaining 2 tablespoons (30 ml) milk 1 tablespoon (15 ml) at a time, if needed, to make a cohesive dough. Alternatively, the dough may be kneaded by hand on a lightly floured surface.

3
Done

Knead the olives into the dough by hand. The olives may add moisture to the bread, so add extra white whole wheat flour, 1 tablespoon (8 g) at a time, if needed. The dough should be slightly tacky but not sticky. Form the dough into a ball.

4
Done

Lightly coat a large bowl with cooking spray. Put the dough in the bowl and turn over so the oiled side is facing up. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, 1 to 11⁄2 hours.

5
Done

Pat the dough down on a lightly floured surface and form into a ball again. Coat a baking sheet with cooking spray. Put the rounded dough on the sheet and cover with a clean kitchen towel and let rise in a warm place until puffed, about 45 minutes.

6
Done

Place a baking stone or an inverted baking sheet in the oven. Preheat the oven to 375°F (190°C, or gas mark 5). Cut the top of the bread 2 or 3 times with a sharp knife. Bake for 20 minutes, or until the loaf sounds hollow when tapped on the bottom with your knuckles. Let cool on a wire rack. For a soft crust, lightly brush the loaf with olive oil, if desired.

7
Done

Let cool on a wire rack for several hours before slicing.

daisy

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Arroz con pollo recipe
next
Cracked-wheat pan rolls recipe
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Arroz con pollo recipe
next
Cracked-wheat pan rolls recipe

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