This bread have been made with wholemeal flour. This kind of flour is rich in numerous nutrients. Also I’ve used water, salt and Khorasan Kamut wheat sourdough powder. The last one is ideal for preparing bread. The rising time is relatively long (at least 4 hours). I’ve preferred to let the bread rise for longer. The result is surprising! These sandwiches are crunchy outside and soft inside, but above all they’re exceptionally fragrant! I’ve decided to add black olives because make this bread very tasty!
Ingredients for 5 braided breads of 200 grams each:
- 500 grams wholemeal flour
- 150 grams pitted black olives
- about 300 ml warm water
- 2 teaspoons of salt
- 25 grams Khorasan Kamut wheat sourdough powder
Place the flour on a work surface. Pour the sourdough powder and mix. Create a hole in the center. Add the salt and begin to pour the lukewarm water little by little. Don’t add more water if the dough hasn’t absorbed the previous one. Start kneading by hand, pouring the required water from time to time. You will need to knead for about 10 minutes or until the dough is smooth. Place the dough in a bowl, spread flour, cover with a cloth and let rest in a warm and dry place for about 40 minutes. In the meantime, cut the black olives into rounds or, if you prefer, into small pieces. Pick up the dough and add the olives. Knead the dough again, in this way olives are incorporated very well. Leave to rise in a dry place for another 10-12 hours. Then turn the dough upside down on a floured pastry board, cut into 5 portions of 200 grams each. You have to divide each portion into three parts. Create loaves and form braids. Sprinkle each braid with flour and leave to rest in a baking tin for another 40 minutes. Bake in a preheated oven at 210° Celsius degrees for ten minutes, then lower the temperature and cook at 180° Celsius degrees for about 20 – 25 minutes. Remove from the oven and let cool.