Small Breads With Black Olives

Small Breads With Black Olives


  • 100 g rye flour
  • 50 g barley flour
  • 50 g spelt flour
  • 1/2 baking powder
  • pinch of sea salt
  • 1 tablespoon olive oil
  • 3 tablespoons chopped black olives
  • 170 ml water


Mix in a bowl flours, salt and baking powder. Add oil and water and then add chopped olives. Stir all well, then take the dough with wet hands and form discs, arrange on the baking paper. Preheat the oven and put your small breads to bake about 20 minutes on 210 to 220 degrees.

Small Breads With Black Olives

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