Ingredients
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300 g Schär Mix Bread
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210 ml lukewarm water
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1/2 tsp sugar
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25 g fresh yeast
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1 tsp salt
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1 tbsp sunflower oil
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12 green olivesfinely chopped
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2 tbsp olive oil
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10 g ground walnuts
Directions
Steps
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1
Done
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Combine 50 g of flour, 70 ml of lukewarm water, the sugar and sprinkle the yeast in a bowl, mixing once. Let it ferment for 10 minutes. Sift the remaining flour and add the salt and sunflower oil, mixing with a wooden spoon. |
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2
Done
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Add the remaining water and start kneading the dough with your hands. Add the olives and more flour, in case the mixture is too sticky. Cover the dough and leave it in a warm place for 45 minutes or until doubled in size. |
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3
Done
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Shape up 6 buns using the palm of your hand and transfer them to a baking tray, using a knife to slice an “X” shape on the surface of each bun. Cover the tray and let them rise for another 30 minutes. |
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4
Done
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Brush the buns with olive oil and sprinkle ground walnuts over them. Bake the gluten free olive rolls for 30 minutes at 200 ° C. |
