Olive Bread Rolls
- 300 g Wholemeal flour
- 1.5 g Instant yeast Or 3g dry or 6g fresh
- 180 g Water
- 20 g Olive oil
- 3 g Salt
- 15 Black olives chopped coarsely, the olives are salty so you cut back on salt
Dry yeast method
- Measure the flour into a bowl. If you are using dry yeast, make a well and add 100 g of water.
- Cover and leave for 15 minutes and then add the rest of the water, the oil and the salt.
- Knead well for 10 minutes and the pop it back in the bowl, cover, and leave for 15 minutes to rest before adding the olives.
Instand yeast method
- If you are using fresh yeast, crumble it into the flour, add the water, oil, and salt and knead well for 10 minutes.
- Pop it back in the bowl, cover, and leave for 15 minutes to rest before adding the olives. After 15 minutes, fold in the olives.
- Don't worry about the dough – it will recover – just be gentle so you don't squash the olives to death. You would like to see olives, not smeared brown things.
- Pop the dough back in the bowl, cover and leave for 1-2 hours or until it has doubled in size.
- Remove from the bowl and divide into little blobs about 50 grams in weight. Roll them into tight balls and pop them on a baking tray that you have lined with greaseproof paper.
- Cover and let rest for 45 minutes or so.
- Preheat the oven to 220 degrees.
- Pop the buns in the oven and bake them for 18-20 minutes.
- They will be nice and brown on the top when they are done and sound a bit hollow when you tap their bottoms. The olives run interference to the hollow sound so don't go by that alone!
- Let cool completely and, when you are slimming, just eat one with your breakfast or lunch to consume a portion of carbohydrate and a portion of fat. If you are not slimming you can have more!