Olive Whole Wheat Bread Using Barley, Farro, and Oats

Name: Olive Whole Wheat Bread Using Barley, Farro, and Oats
Total time: 40 min
Yield: 290.2 g
Ingredients: Water 105 ml; Cinnamon Powder 1 g; Rinsed Oat Rice 22.2 g; Barley Rice 22.2 g; Farro 22.2 g; Dried Perilla Seeds 6 g; Almond Powder 16 g; Chia Seeds 3 g; Dry Yeast 1.5 g; Salt (Sea Salt, Coarse Salt) 0.9 g; Allulose Liquid 10 ml; Whole Wheat Flour 62.2 g; Sliced Black Olives 18 g

(Water is 70ml warm water + 10g allulose + 1.5g dry yeast) The water amount below is adjusted to match the final bread weight, so please disregard it.

Cook 40 min Difficulty NORMAL 591 kcal

#Low Sugar #Vegan #Mediterranean Diet #Low Calorie

Olive Whole Wheat Bread Using Barley, Farro, and Oats finished dish

Ingredients

Main ingredients

Water 105 ml
Cinnamon Powder 1 g
Rinsed Oat Rice 22.2 g
Barley Rice 22.2 g
Farro 22.2 g
Dried Perilla Seeds 6 g
Almond Powder 16 g
Chia Seeds 3 g
Dry Yeast 1.5 g
Salt (Sea Salt, Coarse Salt) 0.9 g
Allulose Liquid 10 ml
Whole Wheat Flour 62.2 g
Sliced Black Olives 18 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 97.05 g 61%

Protein 18.15 g 11%

Fat 19.28 g 27%

Serving size 290.2g

Cooking steps

1

Mix barley, farro, and whole wheat flour together.
2

Add salt and yeast and mix well.
3

Add warm water and olive oil, then knead the dough.
4

Let the dough rise for 1 hour.
5

Shape the dough and place it on an oven tray.
6

After additional proofing, bake for 30 minutes in a preheated oven at 180°C.
7

Cool and enjoy.

Olive Whole Wheat Bread Using Barley, Farro, and Oats

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