Olive oil bread

Ingredients for 1 servings:

• 500 g wheat flour type 405
• 1 cube of yeast, 42 g each
• 1 tsp, levelled sugar
• 300 ml water, lukewarm
• 1 tsp salt
• 300 g chard
• 130 g olives, black, without stones
• 20 ml olive oil

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 5 minutes

Homemade chard and olive bread

Crumble the yeast into a small bowl, add 100 ml of warm water and the level teaspoon of sugar, mix gently, and place the bowl in a warm place for about 15 minutes. For me, this is the oven at 30°C with the keep-warm function. The yeast will then start working. In a suitably large bowl, put the flour and salt in and mix both briefly. Add the incubated yeast and the remaining water, and knead everything into a smooth dough. This is the case when the dough forms a clean ball without sticking to the bowl or your fingers. If it’s too wet, add a little more flour; if it’s too dry, add a little more water. Place the dough in the bowl. Cover the bowl with a clean linen cloth and place the bowl in a warm place, for example, in the oven as usual, for about an hour. After this time, the dough should have more than doubled in volume. Meanwhile, prepare the chard and black olives. Cut off the green ends of the chard stems. (The stems can be frozen and used for vegetable stock.) Rinse the greens with cold water, pat dry thoroughly with kitchen paper, and then cut into approximately 3 x 3 cm pieces. Rinse the olives with cold water and dry thoroughly with kitchen paper. Remove the dough from the bowl and knead thoroughly again on a floured wooden board. Place the chard and olives in a suitable bowl, add the dough, and knead thoroughly until the chard and olives are completely mixed with the dough. Divide the dough into 2 roughly equal pieces and form into 2 loaves on a baking sheet greased with olive oil. Dust the loaves with flour. Cover the loaves again with a towel and let them rest in a warm place for about an hour. Preheat the oven to 220°C. Meanwhile, brush the loaves well with olive oil and bake in the oven for 25 minutes.