Black bread with olives

Servings: 10

Preparation time: less than 60 minutes

RECIPE PREPARATION Black bread with olives:

Dissolve the yeast with a teaspoon of sugar in a little warm milk, then pour in the flour. Add soft butter, egg, salt and knead, adding milk from time to time. Add half of the olives. Leave to rise, then spread a rectangular sheet and sprinkle the rest of the olives. Roll and sprinkle with flour. Place in cake pan and increase. Bake for about 30 minutes.


200 grams of pitted black olives
5 tablespoons white flour
2 tablespoons black flour
2 cups and a half of warm water
fresh yeast (as big as a walnut) or 2 teaspoons dry yeast
1 tablespoon brown sugar
2 tablespoons olive oil
salt.

Put the yeast in a cup of water, mix with a handful of flour and put in a warm place for 30 minutes.

Add the sugar and the rest of the water over it and let it heat for 15 minutes.

Add the oil, salt and mix well. Add the flour little by little. Mix the composition well until the dough is formed.

The dough is placed on a plate sprinkled with flour until it becomes elastic. Add the olives and 1 tablespoon of oil. Let it rise for 1 hour (until it doubles).

The dough is divided into two parts, it is shaped into baguettes (you can make thinner baguettes and then divide the dough into several parts).


Homemade bread recipes

looking homemade bread recipes simple and easy to implement? With these homemade bread recipes you will not be able to fail and your meals will be healthier and tastier!

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    Close your eyes and imagine the aroma of fresh peacock. Isn't it raining in your mouth? Then go further.

    Ukrainian breads are known in traditional cuisine as pampushky. It's actually a fluffy loaf that folds.

    The bagel is a pastry product that has its origins in Polish cuisine, in the Jewish community. This pretzel-donut, leavened.

    Homemade bread is recommended when you start to include in your child's diet and pastries. You can start with flour without.

    Nothing compares to homemade bread. maybe just the one in the grandmother's oven, that's all. And how the Romanian people are eaters.


    Our bread with black beer

    If it's May 1st and we're free, I couldn't stay in vain and because I saw Iuliana's bread with black beer, I thought I should try it :). There are no beer drinkers, there is an unfiltered Paulaner twice a year, otherwise I prefer sweet rose wine), but I have used beer in the kitchen for steaks and pancakes with great success).
    I changed the recipe a bit :), but I kept the essentials. Ilinca, who doesn't eat bread for days, immediately ate 3 slices and said that she is better than the one from the store :), in fact I didn't even have time to pose her properly (my breads have a short life), for that immediately half disappeared :)).
    It is very good, with a perfect consistency and a thin and good shell (I also baked it in a pot with a lid on a water bed for steam).

    May evening:
    & # 8211 chew in the evening: 100 g flour + 100 g water + 1 lg oil
    Because I had wholemeal flour, I used a mixture: 50g wholemeal flour + 50g white flour 650 + 100g water + 1Lg oil, mixed, put in a saucepan with a lid.
    The bread: & # 8211 in the vessel in this order
    & # 8211 May
    & # 8211 350 ml its black
    -20 g of salt
    -1 Lg old
    & # 8211 3 g dry yeast (half packet of dry yeast)
    -1Lg of olive oil
    -150 g wholemeal flour
    -300 g white flour 650. You can only put white flour, but I think it turned out sweeter, the whole one having more sugars.

    1. Se Mix on the robot / hand10 minutes, the dough is quite hydrated and elastic (on the hand also 10 minutes, I did not see the difference between kneading the robot and the hand), or I am efficient as a robot :))
    2. Yeast: the vessel covered with foil to leaven for 40 minutes, then I kneaded for another 5 minutes, and to leaven for 30 minutes.
    3. Roll out the dough and spread the dough into a square and then gather it like a bag. it is given a round shape. I bent the corners below to incorporate some air :)
    4. Preparation
    Oven at 240 degrees.
    In the pot with a lid in which I baked the bread (a 5 l enameled pot for the soup, from now on it is only for baking the bread) I put 50 ml of hot water, then the baking paper that passes a little over the edges of the pot, I placed the dough. Leave it to rise for another 30 minutes (I left it for 40 but it had grown too much, it cracked before putting it in the oven).
    5. Before I put the pot in the oven, I made the bread a cross with the tip of a knife (I will buy blades, will they be found?), Then I baked it for 25 minutes at 220 degrees, then another 10 to 200, then another 10 without a lid, also at 200 to brown.
    I let it cool on a grill, as much as I could :)), trying to take some pictures, Ilinca and Cooper were both shaking with lust :)), so I cut it still hot.


    Bread without yeast and without leavening (with baking soda) - quick recipe for irish soda bread

    Bread without yeast and without leavening (with baking soda) - the quick recipe for irish soda bread. How to make fluffy bread with baking soda or baking powder? Irish bread according to the traditional recipe. Homemade bread recipes.

    I came to meet you with a recipe for unleavened bread to help you during your isolation at home. Yesterday I published a simple recipe for yeast bread for beginners (see here) and I shuddered when I read some comments on Facebook.

    Dear ones, we are going through hard times and I was heartbroken when I read the dozens of comments from readers who have not found fresh or dried yeast in stores. Some didn't even find flour! I was very saddened by the fact that in some cities in the country there were bastards who bought more supplies than they needed, without thinking about their neighbor. I say this because in Arad in all supermarkets we find milk, flour, sugar, oil, yeast, corn, etc. I don't think that the big chains (Kaufland, Lidl, Selgros, etc.) did not supply the stores in Iași, Bucharest or Galați (from there were the most comments) but only that people bought much more than they needed. Whole bass of anything. Sad. I wrote here about the DECENT supplies we need during the period of isolation and quarantine and we insisted that the supply be RATIONAL and COMMON SENSE! Some do not know what this is and force the rest to make daily trips for bread or other staple foods.

    There is also the traditional version of mayonnaise bread (without yeast). How to make natural mayonnaise see here.

    Here's a quick recipe for Irish baking soda that can replace our traditional bread. Many of you know that I do not like baking powder or baking soda and that I use them very rarely, even where it is not possible without them. I was reluctant about this unleavened bread, but being eaten by an entire nation and being a symbol of Ireland, I will give it a try. And I did well!

    This is the typical shape of an Irish soda bread: cross-cut. Beyond the religious significance (the sign of the cross) is the need to expose the core to the heat of the oven for uniform baking. The culmination is that in 2 days, on March 17, it's their national day: St. Patrick's Day - the day of St. Patrick, the protector of Ireland. So I couldn't help but decorate bread with a few clover leaves - one of their national symbols.

    Beaten (sour) milk is added to the dough to activate baking soda. If you do not have such a thing at hand you can mix a little yogurt with sweet milk or water or you can acidify the sweet milk with a teaspoon of lemon juice. Baking powder is something else because it already contains the acidic component needed for activation and in this case you can use sweet milk directly. Check if the baking soda is fresh! Theoretically, it has no expiration date, but over time, if exposed to moisture, it changes its properties.

    A fine, fluffy and thick bread came out, with a reddish crust and a soft, very fragile core. Very tasty!

    To those who fast, we recommend these sticks without yeast or unripe cakes baked in a pan - see here.

    The preparation and baking of this bread did not exceed 60 minutes! It really is a quick bread. The recipe I followed was that of Paul Hollywood. From the quantities below results a bread without yeast of approx. 20 cm in diameter.


    The kneading process was manual, but I kneaded it in the car. I replaced the dry one with the fresh one and it turned out great.


    I made the yeast mayonnaise + flour + a little water and left it to rise. After 10 minutes it was ready.


    I put the ingredients in the straw machine and threw away some of the signs I had around the house: pumpkin, sunflower and poppy.


    We let the machine knead it at will or we knead by hand until the ingredients are mixed.


    DO NOT LEAVE YEARS IN THE CAR OR IN THE BOWL (IF YOU KNEAD BY HAND). PUT DIRECTLY IN THE TRAY IN WHICH YOU BAKE, IN THIS CASE, ONE OF 900 GR OR IN 2 SMALLER.


    I greased a tray of straw with olive oil and sprinkled plenty of sesame seeds.


    When the machine finished kneading, I took out the dough on the floured table with the same flour, and I gave it this shape (image next to it).


    I put it in the tray, arranged it so nicely by hand and sprinkled some seeds as it called me on the spot (you will do as you like).


    Bake in a preheated oven at 200 degrees for 50-60 minutes for this amount or 25-30 minutes for half of the edge or until you take it out of the pan and hammer the bottom to sound empty.


    I also make something else, either bread or cake, so in the tray after the baking time I take a knife with a long blade and stick it to one side to reach the middle, and if it comes out clean it's good.


    the shell is a dream not to doubt it. crispy and fluffy and good middle and it stays that way, as long as you have the bread.


    HOMEMADE BREAD WITH SEEDS

    When it comes to seed bread, I instantly remember an exhibition where I tasted a multitude of types with black or wholemeal flour, with various seeds and of course with a crust so good that you ate it empty without thinking about any diet.

    Today I will prepare a homemade bread recipe with seeds where I will use a mix of white and wholemeal flour with a mixture of various seeds - pumpkin, flax, sesame and sunflower.

    Ingredient:

    • 400 gr. White flour
    • 200 gr. wholemeal flour
    • 250 ml. the water
    • 150 ml. Soya milk
    • 20 gr. fresh yeast
    • 1 teaspoon sugar
    • 1 tablespoon salt
    • 50 ml. olive oil
    • 3 teaspoons seed mix

    I start, as usual, with a mayonnaise that I prepare from yeast rubbed with sugar, a tablespoon of flour and very little warm water. After 10-15 minutes it is ready to be incorporated in the mixture of white and wholemeal flour.

    I put the salt aside as much as possible so that it does not come into direct contact with the prepared yeast.

    Gradually add the water and milk that I heated a little before, then knead the dough until I mix all the flour.

    Pour the oil and continue kneading for 10-15 minutes until you get a very thick crust.

    When I feel it is almost ready, I add the seeds, knead a few more times to incorporate them evenly, then I test the dough with my finger to see if it is ready. It returns to its original shape so I cover it with a foil greased with oil over which I put a towel and leave it to rise for about 50 minutes.

    I sprinkle a little flour on the counter when I turn over the leavened crust, I take the air out of it through a very short kneading and I shape it so that it fits in my cake tray.

    I leave it to rise for another 15-20 minutes, after which I grease it with a little water and then sprinkle some seeds and a flour powder.

    Bake in two stages in the oven preheated to 210 °.

    I will leave the bread at this temperature for the first time for 25 minutes and lower the temperature for another 20 minutes to 190 °.

    It is really a very successful bread that is barely enough for 2 days.


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    They tried this recipe:

    Leave an answer Cancel reply

    132 comments on Homemade Potato Bread - German recipe

    I made the breads following the recipe and I got 2 loaves exactly as in the presentation images above.
    I would like to make two mentions though:
    - the dough-potato combination came out so dense and sticky that my food processor was about to burn during mixing.
    When after 1 minute my robot stopped and it showed me a message that the engine is overheated and needs to be allowed to cool, I removed the dough (somewhat partially because I had a lot left on the robot's blades and hands, I didn't know to take it off than washing it, it was so sticky) and I continued kneading manually.
    - I think it is important the temperature in the room where the dough is allowed to rise, in my kitchen it was about 20 degrees and after 1 hour it had not risen at all, starting to rise only after I put it hot in the oven set at 30 degrees .
    By the second stage of growth I had already learned the lesson and I put it in the oven at 30 degrees from the beginning.
    Otherwise, I followed exactly all the instructions and the result was surprising for me - beyond expectations.

    Hello,
    After setting the oven to 230 degrees, put the raised bread immediately or let the oven heat up to that maximum temperature for about 10 minutes and then put the bread in?
    You mean you have to heat the oven before you put the bread in or not?
    Thanks

    The oven must be heated to 230 degrees Celsius before putting the bread in the oven.

    Is a tray still down for a normal stove oven? THX

    Yes, a little below the middle.

    I have been making bread at home for many years and various recipes, so I have some experience: certainly olive oil may not be an original ingredient in a German recipe, but of course we can basically put just about any oil we want. There is little liquid for this amount of flour: the classic proportion is about 300 ml of liquid per 500 g of flour, so…

    650 flour we found, but BL 550 nowhere, give us some directions?

    So complet completely forget about potatoes. In your opinion, are they completely dry, do they not contain water? As far as I know, potatoes have 81% water.
    BL 550 flour is a fairly common one, I find it sold on the Totkomlosi - Finom Liszt brand (at Selgros). It is not absolutely necessary to use this one, I have written this repeatedly in the recipe.
    Here is the original recipe, written by a gentleman from Baden Wurtenberg: http://www.culinar.ro/forum/continut/Produse-de-Panificatie/21925/Piine-rusticala-cu-cartofi/. Along with olive oil, I think that between the German state formations and the Mediterranean countries there were trade in the first centuries of our era.

    Laura, thanks for the recipe!
    I made bread with potatoes for the first time, it turned out extraordinarily good.
    Can I replace white flour with wholemeal flour?
    Thanks!

    30% and supplementing the amount of liquid, because wholemeal flour absorbs more water.

    A very, very good bread. Congratulations. Laura and I have been following you on the blog and I have been inspired by your recipes for about 8-9 years. I made various goodies, among which the lamb in the crust of aromatic herbs and a couple of chocolate cakes are my pride as a cook. So when I want to cook something special, good or even incredibly good first of all I look for a recipe on your site.
    That's why when I read some comments made by people who don't know where they lost their 7 years at home (people who are probably even proud of their performance of being offensive for no reason) I wonder if they don't realize how embarrassing they are?
    I hug you.
    Mihaela
    P.S. I like your personality.

    Mihaela, thanks for the appreciation. :)
    I hope the gentleman made bread, even though he hadn't come close to flour in his life in the morning. In fact, I think he would have succeeded, otherwise I suppose he would have come back to argue with me that in addition to the unpleasant personality, I also have bad recipes :))).
    Thank you for your support and trust and I am very glad that I succeed in my recipes and you appreciate them. I look forward to seeing you!

    Pride maaaare :))… huge I would say. Did people find out that they can answer without offending. either more or less subtle. I know ... You will say that your place is in the kitchen, not in human resources. But please .. It's none of my business ... everyone manages their business like they cut their heads off. I am glad that m. I was born in this wonderful country full of arrogant and full of people, it is a pleasure to do business here when the competition puts its own sticks in the wheel with the attitude "do as I do or yes. Te. To me - I have no desire or patience to explain without attacking you ". It's so "normal" / common that no one sees anything wrong with it, and that's why I love you! You may swear at me, but it will catch on. Future if you want to stay on the market for a long time from now on. If not, soon others will come with exactly the same recipes but a pleasant personality. I hope you understand that I didn't have to say that ... I do it only because the kitchen is not and will never be my field and because I appreciate your work. My question is: how much yeast is left to grow? It's the first time I've approached flour

    The growth time (activation) of the yeast can fluctuate slightly depending on several factors, such as its freshness and the temperature of the kitchen. I advise you to choose a fresh yeast that, if you touch it with your finger, you will not feel it at all sticky and it will smell pleasant. If you use dry yeast, proceed as explained in point 3. With both fresh and dry yeast, the dough is ready to use when it has visibly increased in volume and has blisters on the surface. An active yeast should be able to do this in about 15 minutes, with lukewarm water and in a warm place in the kitchen. If it does not succeed, give up the yeast and take it from the beginning with a fresh one.

    As for the rest of the communication, thank you for the effort to tell me that I have an unpleasant personality. Although, yes, I understand, you didn't have to say that, I'm right. You probably just enjoyed it. However, I emphasize that I am not in a business relationship with my readers, nor with you. The report is one in which someone offers (for free) and others receive, without obligation. Some recipients express their gratitude, others come to give advice, others are simply rude. I also have some who are mârlani, those who forced me to introduce moderation of comments. There are not a few, in a traffic of tens of thousands of unique ones every day, rarely do a few days pass in which someone does not offer me an anatomical organ for consumption.

    Obviously, and trying to say something more elegant than you, the situation is exactly as you described it: it's my blog, you are on lauralaurentiu.ro, not on lauralaurentiusetemedearagazhelpherpunctro. I I offer here are recipes, I'm not looking for recipes. Anyone dissatisfied with what I offer? The internet is full of alternatives. Or the "market", as you said. Market that, thank you, I've been doing for about ten years.

    Excellent bread. And I made it with 650 flour. Bake in the wood oven. Crispy crust, and the core a miracle. Thanks for the recipe. It will remain our favorite bread recipe !!

    I am very glad that you succeeded and you like it! I'm waiting for you to try other recipes.


    What do we need for the recipe for bread with olives and seeds, from wholemeal flour?

    From these ingredients you get 2 large, beautiful breads, about 800 g each.

    • -500 g wholemeal flour
    • -500 g of white flour
    • -1 sachet (7 g) dry yeast
    • -1 teaspoon of sugar
    • -2 teaspoons of salt
    • -100 g of seeds (sunflower, pumpkin, flax, sesame)
    • -100 g seedless olives
    • -50 ml of olive oil
    • -650 ml of warm water

    Bread without kneading the simplest recipe

    I love homemade bread, fluffy, flavorful, fresh out of the oven! I always make homemade bread, I have all kinds of bread recipes, buns, pretzels, croissants and other delicious fluff and I really like kneading dough. But lately there is a big iures on Facebook, everyone makes homemade bread without kneading.

    I looked at several recipes and there are quantities like: 630 g, 315 g, 18 g, 540 g & hellip To be honest, I don't like such recipes at all, which give everything by the gram. Not all housewives have electronic scales that weigh everything per gram, or graduated cups per milligram. I generally cook from the eyes, I appreciate what I put, I have very few recipes where I weigh the ingredients.

    So I made dough from a kilogram of flour and I made the dough from my eyes, as far as I know.

    On the blog you can find other bread recipes or ways you can use bread, I leave below only a few recipes, to see:

    This is the end result: a 1.6 kilogram loaf. & # 128578

    This is the bread turned on its back, it is the bottom of the bread, to see how beautiful it has grown:

    In short, it is a very good bread, easy to prepare, it is a simple recipe and with sure success even for a housewife who does not know how to knead dough.

    This dough can be kept cold for a maximum of 5 days and can be used for pizza, bread, pretzels, donuts, cakes, langoustines, croissants filled with walnuts, jam, etc.

    I gave the recipe using 1 kg of flour, with ingredients that are easy to weigh and measure and I wrote down the observations during the preparation. & # 128578

    I hope they use it and I am waiting for impressions and pictures with bread.

    More recipes with bread, buns and other fluffy goodies, all explained step by step, you can find on the blog, in the section pastry, bread & ndash see here.

    I recommend you try the unleavened bread recipe, baked in a bag. See below what it looks like.


    Dry yeast doughs or cakes (dough, dry mayonnaise for bread)

    Dry doughs or cakes from yeast dough (muffin, dried mayonnaise for bread). How are dry "aloes" made? How are dry dough pancakes used to make bread dough, croissants, cakes, pizza? The old traditional recipe for curd or dried mayonnaise.

    My grandmother often did home bread But and very fluffy langoustines. From each portion of leavened dough keep a piece & # 8211 about half a fist. He put it on a clean plate and pressed a little with his palm to make the dough layer thinner, like a cake. He covered it with thin gauze and put it on the sideboard (buffet).

    This dough grew, left and at some point dried. For the next loaf or the next portion of langoustines, he used this dried mayo (kovasz in Hungarian lb.), rehydrated it and used it as yeast for a new dough. From the new dough obtained, keep a portion again. We are talking here of course about dough that contains only flour, water and yeast. So we do not keep dough from donuts or cakes (with milk, eggs, etc.) but we can prepare it with these doughs or dry cakes.

    I will show you exactly how my grandmother did in Arad. I also learned from her how to keep fresh yeast & # 8211 see more methods here (including for dry yeast).

    I saw that in some areas (Oltenia) these doughs (called "aloes") are watered and sprinkled with cornmeal (corn flour). I didn't understand why we wet them if we want to dry them ?? I also tried this option but unfortunately the cornmeal is not hydrated enough and in the finished product the cornmeal granules feel (crunchy) in the teeth in an unpleasant way. In addition, the dough is very wet and requires a lot of drying time and there is a risk of mold. So I do not recommend this method but if you want you can try it.

    From these quantities results 4 doughs or dry cakes from yeast dough. We can also prepare them separately, as a special dough to dry (we don't have to make bread) & # 8211 as a form of keeping fresh yeast if we don't have a freezer or refrigerator.