Servings: 1 loaf
Ingredients
- 300 g plain white flour
- 100 g strong wholemeal flour
- 1 tsp salt
- 1 ½ tsp easy-blend yeast
- 150 ml full-fat milk
- 150 ml water
- 75 g Willie’s Cacao Sambirano Madagascar 100% Cocoa Mass
- 75 ml extra virgin olive oil
- 200 g green olives, pitted and chopped
- 1 egg yolk, beaten or 1 tbsp milk
- 1 tbsp fennel seeds
Instructions
- Sift the flours and salt into a large mixing bowl and stir in the yeast.
- Warm the milk and water in a saucepan.
- Add the cacao and stir until it has melted.
- Pour in the olive oil and mix well.
- Tip this warm liquid into the bowl of dry ingredients and mix thoroughly to form a soft, but not sticky, dough.
- Add more flour or warm water if necessary to reach the right consistency.
- Turn out onto a lightly floured surface and knead for 10 minutes, until smooth and elastic.
- You can also make the dough in a food processor or an electric mixer with a dough-hook attachment.
- Simply place the flour, salt and yeast in the mixer or processor bowl, then add the warm liquid and process for about 5 minutes.
- Sprinkle the chopped olives over the dough and knead a little more to mix in.
- Place in a little greased bowl.
- Cover with a clean tea towel, or place another large bowl upturned on top.
- Leave in a warm place for at least 2 hours to allow the dough to rise, doubling in size.
- Tip the risen dough onto a floured surface and knock it back to its original size.
- Press into a large, oiled bread tin or divide into ten pieces and shape each into a small roll.
- Place the rolls on an oiled baking tray.
- Lightly brush the top of the loaf or the rolls with either a little egg yolk or milk, then sprinkle over the fennel seeds.
- Leave in a warm place for about 1 hour, or until well risen (almost doubled in size).
- Preheat oven to 190C and bake the bread: 45 minutes for the loaf, or 15 minutes for the rolls.
- To test if the bread is done, tap it sharply on the underside- it should sound hollow.
- If not, return to the oven for a further 3-5 minutes and test again.
- When fully cooked, turn the loaf out of the tin, or remove the rolls from the tray, and leave to cool on a wire rack.