Herbal berbal bread
Makes two small loaves
Vegetarian or vegan, your choice
Hello, my happy pappy bakers.
Are you ready to make the tastiest and healthiest bread EVER?
I can’t tell you how chuffed and excited I am to have made this bread and have it turn out so freaking AWESOME. I was sure It wouldn’t turn out. I thought I was being too ambitious for it to have all of these delicious ingredients. I honestly thought it was going to explode in the oven but I was willing to deal with it. I wanted to make a bread for you that had it ALL (BECAUSE YOU’RE WORTH IT, RIGHT?) I wanted it to have, healthy ingredients, be flavoursome, soft and to be easy on the eye.
I substituted the water for freshly squeezed orange juice and I crammed as much cheese, mint, coriander, continental parsley, garlic, olives and caramelised onions as I could into the dough.
I researched to make sure that the orange juice wouldn’t ruin the bread and sure enough google gave me the thumbs up.
This bread is sensational, super flavoursome, soft with a beautiful golden colour. I don’t think it needs ANYTHING , else, It’s literally a meal on its own.
All you have to do is wrap it up for lunch, take it out at lunchtime (if you can wait that long) and bite into it.
I was so excited, that as soon as I took it out of the oven, I drove to my friends and, family’s homes to break bread. Everyone LOVED IT. My son did say, through a mouthful of bread, that while it’s delicious he would love for me to add meat. That way he could have it for dinner: stay tuned for future developments on that front…. In the meantime, I can’t wait for you to try it for yourself. Can you tell I’m super excited? My family has asked me to make it again and again, so I’m off to the kitchen to make another two loaves!
Bread
Ingredients
¾ tablespoon salt
250g whole wheat flour
250g plain flour
2 teaspoons instant dry yeast
¼ cup olive oil
250mls cup of freshly squeezed orange juice + 2 tablespoons orange juice or water
For the stuffing
2 purple onions chopped any way you like
2-3 tablespoons of oil
4 cloves garlic crushed
1 & ½ cups black olives, chopped
1 cup grated Parmesan
½ cup finely chopped continental parsley
½ cup finely chopped coriander
5 tablespoons mint leaves chopped
Method
In a large bowl, mix the instant yeast with the flour, sprinkle salt all around the rim. make a well in the centre and add the olive oil, orange juice and water. Stir with a spoon. Once the dough starts to come together, transfer it onto a floured workbench and begin to knead for 10 minutes.
Shape dough into a ball, grease it lightly all over and place in a bowl. Cover with plastic wrap and let it rest for an hour in a warm place. Because we are using wholemeal flour, this dough won’t double in size. It will only rise a little.
In the meantime, prepare the stuffing. On medium heat begin to cook the onion with two tablespoons of oil. Once the pan gets hot, reduce the heat to low, stirring occasionally until it the onion reduces in size and caramelises around 15min. If you see that all the oil has been absorbed by the onion and there is none in the pan, add another tablespoon.
Place all of the stuffing ingredients in a bowl and stir to combine.
Take the dough out of the bowl, make two even balls and let them rest on a baking tray lined with baking paper. Cover with a clean kitchen towel and allow to rest for 30minutes.
Sprinkle 1 tablespoon flour on your workbench and stretch one of the dough balls so that you have a round piece of dough.
Place half the amount of filling in the centre and fold the bread over bringing the edges to meet together in the centre. Pinch them shut together and turn ball over so that pinched part of dough is on the bottom.
Repeat with the second ball.
preheat the oven to 220C
Line a baking tray with baking paper and transfer the two balls onto the prepared tray and cover with tea towel. Let them rest for 30-40 minutes.
Place loaves in the oven and bake for approx. 30 min
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