Wednesday, 7 December 2016

Breads filled with Tapenade

Baking fresh bread is something I love. I am collecting recipes for breads all over. The idea for this I found in a book from James Morton. I twisted the recipe to my taste a bit.

It tasted so good, that I will use the method of filled bread for other occations and other seasons. Instead of olives, I will fill it with sundried tomatoes or a red onion jam or even with a coarse pesto. It is a great side to braised meat with lots of gravy, just to dip it into the gravy and enjoy it.

200 g bread flour / type 550
200 g dark wheat flour / type 1050
100 g wholemeal ryr flour
23 g fresh yeast
360 ml tepid water
1 tbsp olive oil
12 g salt
flour to dust and semolina to rest the dough

100 g black and green olives (Drained)
1 tsp Herbes de Provence
10 g olive oil (check if it too wet, then do not use the oil)
zest of half a lemon
50 g chopped walnuts

Prepare the dough the night before and store it covered in the fridge for 12 hours, get it out of the fridge and uncover an hour before baking.
Make the tapenade.
A little flour on the work surface and shape it into a long log, cut this into 3 equal pieces.
With a rolling pin make longer rectangles, put a third of the filling in the middle and put the bottom of dough over the filling, then close the top down like you fold a paper into 3 pieces. Turn around 90 degrees and use a rolling pin to elongate it a little, form some breadtips with your hands.
Flour the bread on top.
Put it on a heavy semolina floured surface and let it rest 30 minutes.
Take a razor blade and cut into the middle deep enough to reach the tapenade.
Preheat the oven 240C , drop the temperature down to 220 C and place the breads with a little splash of water in.
Bake for 30 minutes until the bread has risen and has a great colour.

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