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Eliopsomo – Greek Bread With Olives

Eliopsomo - Greek Bread With Olives

Ingredients

  • 500 g flour (400 g spelt and 100 g rye)
  • 150 ml water
  • 150 ml orange juice (replace with water in the same amount)
  • 1 baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon lemon juice
  • app. 15 chopped Kalamata olives
  • 1/2 teaspoon sea salt
  • spices per taste (this time I used dried rosemary inside and fresh for sprinkling)

Preparation

Mix all dry ingredients, then add wet and olives. If you need add more water, but in this mix of flours, I think you don’t need. You will get a soft dough, a little slippery because of the oil from olives, but not sticky. Finish it a little on the floured surface. Form the disc gently pressing the dough, place into baking dish covered with baking paper and put into preheated oven. Bake about 40 minutes on 200 degrees. Wrap into dry cloth and leave to cool.

Eliopsomo – Greek Bread With Olives

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