Monday, 31 August 2015

RECIPES: Olive Bread and more

Have I shared my Instagram account with you yet? It looks like I signed up a long time ago but never ended up using it after that one post that I made on the day at the time. Believe it or not, actually, I had to ask a friend of mine to send me my username details this year as I had no idea what I signed up as at the time. After I found 'me' on Instagram and worked out my log in details, I started to use it more often. I have shared the photo below there some days ago and am now posting the further details here. 

I now enjoy using Instagram and it has become another source of inspiration and help for me. In fact, just this morning, as I was going through some recipes from one of my favourite cook books called BREAD by Dean Brettschneider, I drooled over a recipe, Muesli Roll, and decided to give it a go before I realised that I had all the ingredients at home except for one. So, what did I do? I simply went on to Instagram and asked the inspirational baker Dean if I could replace that particular ingredient with anything and voila! He replied almost in an instant with all I needed to know, in detail too. Perfect! By the way, I have more baking and sewing related posts there if you want to check out. You are most welcome to add me to your following list if you wish to do so.

Here are some of my favourite and most often used bread recipes for you. The bread with seeds is an adaptation of my recipe and the olive bread recipe I had received from a friend of mine a while back. Both the recipes have never failed me so far and just between you and I, my recipes are generally 'if I can make it, so can you' type as I am still a pretty novice baker. 

Homemade olive bread and white bread with seeds


- 3cups flour
- 1cup warm water (add a little more if needed)
- 2teaspoonsful instant yeast
- Approximately ¾ cupsful pitted black olive pieces
- 1 teaspoonful salt

Combine all ingredients and form ‘bread’ dough. Work it for approximately 6-10 minutes. Make a big ball with the dough and leave it in a large bowl. Cover it with plastic wrap and some kitchen towels to keep it warm. After about an hour or so, place the dough in a rectangle cake tin. Cover it up and wait at least for an hour to rise. Bake in a preheated oven (10-15mins before baking, turn on the oven at 200C) for 40-45 minutes.


The loaf on the left was made with 3/4 organic plain flour and 1/4 with organic wholemeal flour. I have made it with some crunchy organic seeds which made the texture and the taste just amazing. Highly recommended. The recipe to this bread is here and the seeds I used for this particular time for this bread in the picture are;

* Pepitas (pumpkin seeds)
* Sunflower seeds
* Linseed
* Chia


No comments:

Post a Comment

I love comments. Thank you for leaving one!