Ingredients:
- 400g Emmer flour
- 6 tbsp Cretan Carob powder
- 4 tbsp ground flaxseed
- 100 ml olive oil
- 1 tsp baking soda
- 2 tbsp vinegar (white wine vinegar or apple cider vinegar)
- 1 tsp sea salt
- 150g finely chopped olives
Instructions:
- Preheat the oven to 180°C and line a loaf pan (approx. 23×13 cm) with parchment paper or grease it lightly with ghee butter.
- In a large mixing bowl, combine the Emmer flour, Cretan carob flour, ground flaxseed, baking soda, and sea salt. Stir well to ensure even distribution of the dry ingredients.
- In a separate bowl, whisk together the olive oil and vinegar. Gradually add 200 ml of lukewarm water, stirring to form a smooth liquid mixture.
- Slowly pour the wet ingredients into the dry mixture, stirring gently with a wooden spoon or spatula until a soft dough forms. The dough should be moist but not overly sticky. Adjust with a small amount of water or flour if needed.
- Fold in the finely chopped olives, ensuring they are evenly distributed throughout the dough. Cover the dough with a clean kitchen cloth and let it sit at room temperature for at least 2 hours.
- Knead the dough one more time after it was rested. Transfer it to the prepared loaf pan, spreading it evenly with a spatula or using your hands. Smooth the surface for a uniform finish.
- Place the loaf in the preheated oven and bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out clean.
- Allow the bread to cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
Macronutrients and micronutrients per serving (slice):
Calories: 273 kcal
Protein: 6 g
Fat: 14 g
Carbs: 37 g
Calcium: 52 mg
Iron: 2 mg
Magnesium: 68 mg
Potassium: 247 mg
