Anniebee's Rich Grained Olive Bread by anniembee. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

Breads & rolls

Preparation time

1h 40min

Total time

2h 10min

Portion

24 slice(s)

Level

medium

TM 31

by anniembee

published: 2013/03/14

changed: 2013/07/25

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Ingredients

Bread

500 grams Laucke Golden Wholemeal Bread Mix
2 teaspoons Yeast dried or (1 Sachet)
1 level teaspoon sea salt
20 grams EVOO (olive oil)
300 grams lukewarm water
3 cloves garlic
3 tablespoons rosemary leaves
2-400 grams pitted kalamata olives

Optional Bread Toppings

30 grams Parmesan cheese, cubed
pitted kalamata olives, extra
15 grams Linseeds
15 grams sesame seeds
15 seed mix with pine nuts

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Recipe's preparation

Base

Place parmesan cheese, if using, into mixing bowl and grate 8 sec/speed 8. Set aside.

Place garlic and rosemary leaves and chop 5 sec/speed 7.

Add lukewarm water, salt, and EVOO to the TM bowl with any herbs used. Mix on "Gentle stir setting" for 3 sec/speed 6/"Counter-clockwise operation" .

Add flour & yeast to TM bowl. Knead 2 min/"Closed lid" /"Dough mode" . Next add the kalamata olives.and mix 30s/"Gentle stir setting" /"Counter-clockwise operation" .

Cover or wrap the dough and leave to prove in warm area for approx 30 - 120 minutes - or longer - until it has doubled in size.

Preparing the Loaf

Pat the raised dough down to reduce the air.

Form the dough into the desired shape or shapes, and place on a pre-lined baking tray or loaf tin.

Glaze top of shape/s with a mix of water, milk, and egg yolk, taking care not to glaze the sides. I have found glazing with a mixture of two tablespoons thick yoghurt mixed with one heaped tablespoon of plain yoghurt makes a really nice golden colour. Add any chosen toppings, such as extra olives or seeds, to the top and of the bread. Spray oil onto a sheet of baking paper, and lay it on top to keep it from skinning too much. Allow the loaf to sit a further period of approximately 20-50 minutes, or until double in size again. Glaze again after 5 minutes, and again just prior to baking.

Baking the Bread

Place the loaf in oven at 180 degrees, or 160C fan forced, for 25 minutes.

If you like a crusty loaf, place a dish of hot water on the base of the oven to create steam.

Bake the bread for 20-50 minutes until the top is golden brown, and the loaf sounds hollow when tapped on the base.

Tip

This bread is really brilliant as 12 individual rolls.

The olive bread can also be made without the parmesan, garlic, or rosemary and is equally as yummy!

If you like seed bread, add 20 grams linseeds, sunflower seeds &/or sesame seeds when kneading.

Note: time bakes the bread, and temperature colours it. If it hasn't coloured up enough, raise the temperature of the oven. If it colours too quickly, cover the top with aluminium foil.

The ratio for 600 grams bread mix is 600 grams bread mix, 2.5 teaspoons yeast, 360 gms water, 24gms EVOO, one extra clove garlic, one extra tablespoon rosemary.

I like my olive bread really olivey, so I use a full 400 grams. It is nice to see whole olives on the finished breads or loaf.

Thermomix Model

Recipe is created for
TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:

Bread Side dish