Reader Recipes

Sourdough Loaf with Olives

Name: Sourdough Loaf with Olives
Prep time: 30 min
Total time: 1 h 40 min
Yield: 1 limpa
Ingredients: 50 g (1 pkt) KronJäst för Matbröd,färsk; 75 g (1/2 påse) KronJäst Surdeg Fullkornsvete; 300 g (3 dl) naturell yoghurt; 26 g (2 msk) olivolja; 180 g (ca 3 dl) vetemjöl; 180 g (ca 3 dl) grahamsmjöl; 1,5 dl gröna oliver; salt; oregano

Madeleine Landley
1 loaf
30 min
1 hour 40 minutes

A delicious sourdough loaf becomes extra moist when you add yogurt to the dough. The saltiness of the olives pairs perfectly with a well-prepared cream cheese topping!

This is a recipe from one of our readers and was not created or tested by KronJäst.

3.55/5

446 Votes

Here's how:

1

Crumble the yeast into yogurt at 20 °C. Then stir in room-temperature olive oil and sourdough starter.
2

Measure out the flour and mix it with the dough liquid and salt. Knead into a smooth dough, then let it rise under a baking cloth for about 90 minutes.
3

Slice the olives. Turn the dough out and flatten it by hand into a square. Season with salt, sprinkle with oregano, and arrange the olives in the center of the dough. Fold both sides over toward the center and pinch the sides and ends together. Let rise under a kitchen towel for another 45 minutes.
4

Preheat the oven to 250 °C, preferably with a baking stone inside. Bake the bread for 5 minutes, then lower the temperature to 200 °C. Let the bread bake for about 30–35 minutes. Feel free to spray the loaf with water halfway through baking to help develop a nice crust. Let it cool under a kitchen towel.