Multigrain Black Olive Bread

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I always prefer black olives over the green ones as they have a unique flavor and a pungent texture. Earlier, I made delicious green olive bread, but this one is different. Instead of using all purpose wheat flour, we've used multigrain flour along with black olives. You can keep this bread for up to 3 to 4 days. This bread has high fiber content and is ideal for breakfast too. One can also add shredded dry fruits in this bread. My kids prefer to consume this bread with a thick layer of mixed fruit jam. Make sure you use almost dried black olives to get the best results. If multigrain flour is not available, combine wheat, bran and oats flour in equal quantities. Let's quickly make this delicious bread for our kids.

Multigrain Black Olive Bread
Multigrain Black Olive Bread
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Nutritious black olive bread

Try this multi-grain bread recipe which also includes dried black olives making it not only nutritious but also ensuring it gets a unique texture and flavor.

Preparation Time: 30 minutes
Cooking time: 25 minutes
Servings: 10

Ingredients:
  • 3 cups multigrain flour
  • 1/2 cup shredded dried black olives
  • 1/5 tsp yeast
  • 1 tsp sugar
  • 1 tsp milk
  • pinch of salt

Instructions:

  1. Take a large flat plate and add flour in it.
  2. Add yeast, sugar, milk and a pinch of salt in it.
  3. Sift it gently with your hands.
  4. Add shredded black olives and mix again.
  5. Slowly add cold water and knead the flour into semi soft dough.
  6. Lightly grease bread making tin with unsalted butter.
  7. Arrange the bread dough nicely into the tin.
  8. Bake in a preheated oven at 250 degrees for about 25 minutes.
  9. Make sure you once check the bread in between while it is being baked.
  10. Slice the bread in the desired shape and serve with herb infused olive oil.

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