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Below are the ingridients that are required to produce a delicious Olive, Rosemary & Flaxseed Buckwheat Bread:
- Take 500 g of buckwheat flour (plus 50g extra for dusting).
- You need 2 tsp of gluten-free baking powder.
- Provide 1 tsp of Himalayan sea salt.
- Use 1 tsp of dried rosemary.
- Take 2 tbsp of golden flaxseed.
- Prepare 1/2 cup of pitted green olives (chopped).
- Prepare 310 ml of almond milk (unsweetened).
Ready with the ingridients? Here are the instructions on producing Olive, Rosemary & Flaxseed Buckwheat Bread:
- Measure out all ingredients. Pre-heat oven to 190°C Fan (210C regular) / 375°F /Gas Mark 6..
- Sift and mix dry ingredients (flour, salt and baking powder) in a large bowl. ***We have a Lekue bread maker which allows us to mix, knead and bake – all in the same bowl..
- Add flaxseeds, rosemary and chopped olives..
- Add almond milk. Mix together and knead all ingredients until everything is evenly distributed..
- The dough may feel a bit sticky (due to excess moisture from the olives). Add a bit more buckwheat flour until dough can be formed into a flat loaf (no more than 1.5 inches thick so that it can rise and bake evenly). Dust a little buckwheat flour on the outside to ensure it does not stick. ***Optional: Sprinkle some flaxseeds or rosemary on top..
- Bake on a baking sheet (or Lekue bread maker) for 40 minutes. Set on a cooling rack for 10 minutes (if you can wait!).
- Slice into this heavenly bread and dig in!.
Rosemary is a culinary and healing herb. This woody perennial is native to the Mediterranean region, where it's been used as food and medicine for centuries. A classic martini gets a festive makeover when garnished with oil-cured olives on a skewer of fragrant Olive-Rosemary Martini. Adding olives to our rustic Italian bread recipe made for a heavy, gummy bread that tasted bland in contrast to the olives. So for our olive-rosemary bread recipe we compensated by reducing the amount of water and replacing a.
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