Olive and Walnut Bread Recipe


400 grams of einkorn flour

300 grams of drinking water

15 grams of olive oil

100 grams of sourdough

7 grams of rock salt

40 grams of ground walnuts

50 grams of pitted black olives


For the dough, dissolve the salt in 30 grams of water. Take the flour on the counter and open the middle of it as a pool. Add the remaining water, olive oil and sourdough to this part and knead. When the dough becomes thick, add the salty water and continue to knead. Add olives and walnuts and knead until the ingredients mix into the dough. Put the dough in a large bowl. Cover the container with cling film, put it in the fridge and let it rest for at least 12 hours. Take it from the refrigerator at the end of the time and divide it into two equal parts. Shape the pieces according to your desire. Place on a baking sheet lined with baking paper or in a mold. Let the dough stand at room temperature until it is twice the size. Bake in a preheated 240 degree oven for 30-40 minutes.

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