Description
Prep time: 25 minutes Rising time: 90 to 135 minutes in total Bake time: 35 to 45 minutes Servings: About 10 to 12 slices Course: Bread, side Cuisine: Mediterranean-inspired
Ingredients
Scale
- 2 cups (250 g) whole-wheat flour
- 1 cup (125 g) bread flour
- 1/2 cup (45 g) rolled oats
- 3/4 cup (110 g) pitted green and black olives, chopped
- 2 tablespoons sunflower seeds
- 1 tablespoon flaxseeds
- 2 tablespoons olive oil
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 1/4 cups (300 ml) warm water, approximately
Instructions
- In a large bowl, combine the whole-wheat flour, bread flour, rolled oats, yeast, salt, oregano and rosemary.
- Pour in the warm water and olive oil. Mix until a soft dough forms.
- Knead for 8 to 10 minutes until smooth and elastic. Add a little flour or water if necessary.
- Gently knead in the chopped olives, sunflower seeds and flaxseeds until evenly distributed.
- Cover and let the dough rise in a warm place for 60 to 90 minutes, or until approximately doubled in size.
- Form the dough into a round loaf or place it in a lightly greased loaf pan.
- Cover and let rest for 30 to 45 minutes.
- Preheat the oven to 375°F (190°C). Score the top with a sharp knife and bake for 35 to 45 minutes, until deeply golden and cooked through.
- Transfer to a wire rack and allow to cool completely before slicing.