Ingredients
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1⁄4 cup (60 ml) Lukewarm Water
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2 teaspoons active dry Yeast
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1 teaspoon raw Agave Nectar
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180 g (11⁄2 cups) white whole Wheat Flour
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70 g (1⁄2 cup) whole Spelt Flour
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30 g (1⁄4 cup) Amaranth Flour
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9 g (1 tablespoon) vital Wheat Gluten
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1⁄2 teaspoon fine Sea Salt
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3⁄4 cup plus 2 tablespoons (210 ml) unsweetened plain Vegan Milk
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2 tablespoons (30 ml) Olive Oil
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50 g (1⁄2 cup) pitted Kalamata Olives
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Nonstick cooking spray
Directions
Imagine yourself in the Italian countryside: warm sunshine, soft breezes, picturesque villages,
a bottle of wine, and this bread. Studded with olives, this finely textured loaf can be sliced thinly and served on a vegan cheese and fruit plate. It makes fast friends with soups and salads, too.
Steps
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1
Done
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Stir together the water, yeast, and agave in the bowl of a stand mixer fitted with a dough hook. Let sit for 5 minutes for the yeast to activate. |
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2
Done
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Add the flours, gluten, salt, 3⁄4 cup (180 ml) of the milk, and the oil. Knead the dough until smooth and elastic, about 5 minutes, adding the remaining 2 tablespoons (30 ml) milk 1 tablespoon (15 ml) at a time, if needed, to make a cohesive dough. Alternatively, the dough may be kneaded by hand on a lightly floured surface. |
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3
Done
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Knead the olives into the dough by hand. The olives may add moisture to the bread, so add extra white whole wheat flour, 1 tablespoon (8 g) at a time, if needed. The dough should be slightly tacky but not sticky. Form the dough into a ball. |
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4
Done
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Lightly coat a large bowl with cooking spray. Put the dough in the bowl and turn over so the oiled side is facing up. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, 1 to 11⁄2 hours. |
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5
Done
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Pat the dough down on a lightly floured surface and form into a ball again. Coat a baking sheet with cooking spray. Put the rounded dough on the sheet and cover with a clean kitchen towel and let rise in a warm place until puffed, about 45 minutes. |
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6
Done
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Place a baking stone or an inverted baking sheet in the oven. Preheat the oven to 375°F (190°C, or gas mark 5). Cut the top of the bread 2 or 3 times with a sharp knife. Bake for 20 minutes, or until the loaf sounds hollow when tapped on the bottom with your knuckles. Let cool on a wire rack. For a soft crust, lightly brush the loaf with olive oil, if desired. |
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7
Done
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Let cool on a wire rack for several hours before slicing. |
