Black Olive and Walnut Bread
Whole Grain Yeast Free
Run out of bread and don’t want to run to the market? Want it in about 1 hour? Yes, I do, especially when my local market in the country doesn’t carry one I enjoy. Anway, who doesn’t love fresh bread baked at home, the smell itself is comforting and inviting. A couple of years ago I stumbled upon a bread recipe that requires no kneading, no long waiting and no bread machine, perfect for when I really want bread but don’t want a trip to the market. This week was one of those instances when I was craving some for my roasted marinated red peppers. The original bread recipe uses white flour and yeast for the rise but decided I wanted neither, so I swapped out the yeast and added baking powder, soda and vinegar to give tenderness and some rise and still without the wait. The result is a successful soft and rustic bread great for open faced sandwiches, spreading jams, coconut butter, enjoying with cup of tea, dipping in your favorite soup or alongside pasta, stews, salad or just on its own.
Keep it basic or add some of my additions listed below - cararamelized onions is also good, or go for sweet with cinnamon and currants.
Sliced black olives
Sun dried tomatoes
1 cup spelt flour
1 cup whole wheat flour
1 cup rolled oats – not instant
1 tsp baking powder
½ tsp baking soda
1¼ tsp fine grain sea salt
2 tbsp ground flax combined with 4 tbsp water
1-2 tbsp herbs of choice such as oregano, rosemary, sage, thyme
½ cup pitted black olives sliced into rings
1 ¼ cup room temp water
1 tsp apple cider vinegar
1 tbsp pure maple syrup
Pre Heat the oven to 350 with rack in middle. Lightly oil and flour a non stick or silicone loaf pan. I used 5x9
1. Combine the ground flax seed and water and set aside.
2. Sift the spelt flour, whole wheat flour, baking powder, baking soda and sea salt into a large bowl, once sifted add the rolled oats, herbs, chopped olives and walnuts and stir well to combine.
3. Combine the water, vinegar and pure maple syrup add this to the dry ingredients, add the flax water mixture and stir until combined – do not over mix. Add to the oiled loaf pan and bake for 40-45 minutes. Remove from the oven and loaf pan and cool on wire rack. The bread will feel firm to the touch but soft inside.