Sunday, February 27, 2011

Olive Bread Rolls with Whole Grain Flour and Kalamata Olive Paste

I love to make a nice breakfast on Sundays, so last night I prepared these olive bread rolls with whole grain flour and kalamata olive paste. Here's the recipe:


1 kg whole grain flour
3 cups of lukewarm water
20 g dried yeast
1 jar of kalamata olive paste
3 tbsp olive oil
1 tbsp salt
1 tbsp sugar
poppy seeds in a small bowl (for decoration)


You put the flour in a large bowl and then add the yeast. Mix well and add the salt and sugar. Pour in the olive oil and the paste, and use your fingers to incorporate it. Then, make a well in the center and pour in the water. Gradually add flour from the sides until the dough starts to form. Then knead well and cover with cling film and a small blanket, to keep the dough warm. Leave to rise for a couple of hours. After that, line a tin with baking paper and make the dough into rolls, dip the top into the bowl with poppy seeds and place them on the tin. Bake for 40 minutes in a pre-heated oven.