Olive Rice Bread Ingredients:
Ingredients are divided into two parts:
Ingredients A (Fermentation Ingredient)
Yeast - 8g (please prepare yourself)
Sugar - 5g (for fermentation only)
Warm water - 330g (40-50 degrees/200g plain water/130g hot water)
Ingredients B
Goglufree Brown Rice Bread Flour - 400g (whole pack)
Eggs - 2 (large)
Olive oil - 10-30g
Salt - 2g (optional)
Vinegar - 3g (apple cider vinegar/rice vinegar/lemon juice)
Ingredients
Sliced Black Olive:
Filling - 30g
/ Outer layer - 20g
*Friendly reminder:
The method of making olive batter is similar to that of original brown rice bread. Except for the olive oil and the addition of sliced olives, the rest of the ingredients are the same. Here, I won't repeat them. You can refer to the method of making plain batter below, then come back here to refer when adding olives.
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After preparing the batter, prepare the baking tray and sliced olives for use. (30g)
Add 30g of sliced black olives into the batter, then stir evenly using a spatula.
Coat the baking pan with a layer of olive oil, then pour the dough into the baking pan.
Use a spatula to spread the batter evenly.
Next, pour some olive oil over the batter, then spread it evenly again using a spatula.
Next, evenly spread the sliced olives (20g) on the outer layer of the bread batter.
Then, allow it to ferment... Remember, when it ferments to about 70%, preheat the oven to 180 degrees Celsius for 10 minutes.
After fermentation is complete...
Then continue baking at 180 degrees Celsius, with both upper and lower heat, for 40-45 minutes.
After baking, brush the surface of the bread with olive oil.
Then remove the bread from the mold and let it cool on a bread rack (approximately 60 minutes).
Once the bread has cooled, you can slice and enjoy it.
Whether toasted or steamed, it still retains a rich olive and grain fragrance.
