Sunday, 22 February 2015

Olives and tomato bread rolls

Olives and tomato bread rolls
Bread rolls made with Kalamata olives and sun-dried tomatoes

You will need (makes 12):
125 g plain white flour
125 g stoneground wholegrain spelt flour
12 g fresh yeast
pinch of salt
1 tsp agave nectar
50 ml olive oil
125 ml plant milk
1/2 cup Kalamata olives, pitted, roughly chopped
1/2 cup sun-dried tomatoes, roughly chopped

1 egg, to brush (optional)

1. Dissolve the yeast in lukewarm palnt milk with the agave nectar (= wet mix).
2. Mix the two flours together, add a pinch of salt (dry mix).
3. Add the wet mix to the dry mix, slowly, incorporating into the flour.
4. Add the olive oil to the dough and start to knead, about 8 to 10 mins, till the dough becomes smooth and elastic.
5. Cover and let it rise until reaches double size.
6. Roll the dough into a circular shape, about 1 cm thick.
7. Sprinkle with olives and tomato, and cut into 12 sectors.
8. Starting with the wide side, roll up, leave the pointy end at the bottom of the shaped roll.
9. Place the rolls on a baking tray lined with baking paper. Let them rest for 15 to 20 mins.
10. Meanwhile preheat the oven to 190 C.
11. (optional) Brush the bread rolls with lightly beaten egg to get a shiny crust.
12. Bake till golden. Leave on a wire rack to cool. Enjoy!

Tips: Sprinkle the top with seeds. Without the egg the rolls are vegan.

Olives and tomato bread rolls

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