Ever wanted to make your own bread!? This is a simple and delicious introduction to get you started. The smell of warm bread to start of the day is one of the finer things in life, not to mention the delicious scent of rosemary and olives make your mouth water. Best enjoyed simply with olive oil or homemade jalapeño hummus (stay tuned for recipe).
Make a visit to your local bulk organic store, when buying in bulk you not only reduce the amount of packaging you use but you also save money. Buying organic ingredients such as flour, olive oil or salt reduces the cost dramatically and makes it possible for you support ethical food whilst saving money in the long run. With the added bonus of being plastic packaging free!
Whenever you knead the dough it’s going to release the tiny pockets of air that make your bread light and spongy. While it’s important to properly oxygenate the yeast by kneading, make sure you allow enough time for your bread rise again. If you skip this step your loaf will become too dense once cooked.
Using a 100% and local sea salt such as one labeled macrobiotic, meaning it contains all the other trace elements and minerals found in the sea, will add beneficial micro and macro nutrients to your bread. It’s a great way to add these essentials to your diet!
Eat this fresh! Bread is best eaten when still warm so eat the same day, or if you want to keep it fresh for months simply slice up your loaf while still warm, then freeze to keep soft and aromatic. When you're ready to eat you need only place the slice in a toaster or hot oven for about 30 seconds to a minute.
3 cups of organic plain flour (baker’s flour if available)
1 1/2 a cup of lukewarm water
2 teaspoons of macrobiotic sea salt (alternatively you can use Celtic sea salt)
1 teaspoon of baker’s yeast
2 tablespoon of organic olive oil
1 cup of your favourite pitted olives (mine are green olives)
3 sprigs of fresh rosemary
1. Place warm water and yeast into a large bowl and allow to culture for 5 minutes. (yeast is a living micro-organism that allows your bread loaf to rise and become soft, it also gives sourdough it's desintive flavour.
2. Add Flour, olive oil and salt to the bowl. fold through with a large wooden spoon once roughly combined, knead lightly to form a shaggy dough. then cover with a cloth and allow to sit for at least 12 hours (or overnight).
3. Roughly chop your olives and strip the leaves off the sprigs of rosemary. On a well floured surface flatten out your dough, sprinkle a handful of rosemary and olives, then fold in the edges; repeat this until all have been added to the loaf. Leave the bread to rise for 30 minuets or ideally up to 2 hours.
4. Preheat oven to 220 degrees celsius and allow the bread tin to heat up for 15 minuets.
5. Cook the bread for 45 minuets. Checking that it's not burnt only through the glass, as it's important not to open the oven which would drop the temperature.
6. Cool on a cake rack for 15 minuets before slicing and serving warm with a splash of olive oil or hummus.
Let us know how you go. Feel free to ask any questions you may have or share your own tips below!