And it was pretty. With barely sketched beetroot bulbs, with long dark maroon stems and dark green leaves. Dark, winter chard.
Spring and summer were dominated by cool soups, mostly made of chard, but on Basia Roliński blog was this one „not soup” recipe: olive bread with chard. Then, I put the recipe to the ever growing list of “I really have to try it out” and … I forgot. Maybe not so much forgot, as the recipe was lost in an infinite number of bookmarks with inspirations.
And now my dark, winter chard reminded me that I had to bake olive bread.
I admit, I did not expect such success.
The bread is quite dense, soft, and the next day slightly crushy, but the taste is fresh. And it perfectly fit with vegetable stews.
Some said that it comes splendidly with roasted beef. But this you must try yourselves.
Of course, I made some changes, but… who of us doesn’t? 🙂 Enjoy!
7 oz of spelt flour (finely ground, type 2000)
10 oz of wheat bread flour (type 750)
20g fresh yeast
1 tsp date syrup
1 tsp salt
350 – 400 ml of boiled and cold water
approx. 7 oz of chopped beetroot
60g green olives (chopped)
2 tbs olive oil
- Yeast and a date syrup stir until the yeast will become liquid. Put aside and wait until become frothy.
- Sift flours into a large bowl, add salt and mix.
- Then add the yeast, water and knead the dough. At the end, add the olive oil and knead the dough again.
- Translate into a bowl greased with olive oil, cover with a cloth and leave to rise in a warm place for an hour.
- After this time, remove the dough, add the chopped chard and olives, and knead.
- When the ingredients are combined, form a loaf (or two smaller ones), translate into a mold, grease the top with olive oil, cover with a cloth and put aside in a warm place for another hour.
- Warm up the oven to 220C (428F).
- Bread bake approx. 20 – 25 minutes.
- After baking, leave to cool on a wire rack.