Olive Oil Variety
Flavour
Fruity, red apples, creamy, smooth, hints of almonds.
Compliments
Bread, dips, light fish, raw vegetables, mayonnaise
Ingredients
- 100g grains and seeds
- 400g Strong plain flour
- 1 dry yeast sachet
- Sea Salt
- Warm water
- ½ tsp Honey
- ¼ cup walnuts
- ¼ cup currants
- ¼ cup Robert Oatley Arbequina Olive Oil
Method
Mix grains and seeds, flour, salt, in a mixing bowl.
Make a well; dissolve yeast into warm water with olive oil and honey.
Knead until it forms a doe ball.
Leave to rise in warm place with tea towel over, for 1/2 hr.
Knead again and mix in walnuts and currants.
Place in oiled bread baking tin and bake on 200 C. for 25 min.