• 1040
• April 9, 2024

Bread with chard

Time

Preparation time: 30 min.
Cooking or baking time: 25 min.
Rest time: 2 hours 20 minutes
Total preparation time: 2 hours 50 minutes

For the coming days I baked 2 loaves for a brunch and I want to introduce you to the recipe here at TheFruitAndFlowerBasket. It is a bread with chard and black olives and goes perfectly with a brunch with hearty cheese and sausage.

ingredients

• 500 g of flour Type 405
• 1 cube of yeast 42 g
• 1 cup of TL sugar
• 1 tsp salt
• 300 ml of lukewarm water
• 20 ml of olive oil

For enjoyment and this one-time taste:

• 300 g of chard
• 130 g black olives without stone

Then let's start.

preparation

1. In a small bowl we crumble the yeast, add 100 ml of warm water and the topped TL sugar.
2. Stir the yeast and place the bowl in a warm place for a good 15-20 minutes.
3. In a large bowl we mix the flour with the salt and now add the yeast mixture.
4. Fill in the rest of the water and now it's time for real craftsmanship. Knead the whole to a smooth dough. This is the case when the dough is clean without sticking to the bowl or fingers to form a ball.
5. Cover the bowl with a clean linen cloth and place the bowl in a warm place for about 1 hour. After this time, the dough should have doubled in volume well. If not, then you did something wrong * grin *
6. Now we have time and devote our full attention to the chard and the black olives. Cut off the mangold stalks on the greens. Clean the leaf green with cold water and pat dry with kitchen paper. Cut the chard leaves in approx. 3 cm squares.
7. Rinse the olives with cold water and dry well with kitchen paper.
8. Knead the dough out of the bowl on a floured wooden board or work surface and knead the mangold and olives into the dough.
9. Divide the dough into pieces of about the same size and shape into a loaf on a baking sheet oiled with olive oil and dust the loaves with flour.
10. Now cover again with a towel and let rest for a mere hour the whole thing in a warm place.
11. Preheat the oven to 220 ° C O / U heat. Brush the loaves with olive oil and bake loosely for 25 minutes in the oven on the bottom rail.

Now comes the enjoyment ...

This bread tastes great with strong cheese sausage varieties and beer goes just as well as a good wine. Buy now Fermenting basket round, ø 25 cm, height 8.5 cm Banneton Proof basket for bread and dough [incl. Brush] Proof Ri? 11,99 ?

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