Whole Wheat Olive Bread with Hulled Barley and Faro Oats

Name: Whole Wheat Olive Bread with Hulled Barley and Faro Oats
Total time: 40 min
Yield: 245.2 g
Ingredients: water 60 ml; cinnamon powder 1 g; washed oat rice 22.2 g; hulled barley rice 22.2 g; faro 22.2 g; dried perilla seeds 6 g; almond flour 16 g; chia seeds 3 g; dry yeast 1.5 g; salt (sea salt, coarse salt) 0.9 g; allulose syrup 10 ml; whole wheat flour 62.2 g; sliced black olives 18 g

(Water: 60ml warm + 10g allulose + 1.5g dry yeast)

Cook 40 min Difficulty NORMAL 591 kcal

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Whole Wheat Olive Bread with Hulled Barley and Faro Oats finished dish

Ingredients

Main ingredients

water 60 ml
cinnamon powder 1 g
washed oat rice 22.2 g
hulled barley rice 22.2 g
faro 22.2 g
dried perilla seeds 6 g
almond flour 16 g
chia seeds 3 g
dry yeast 1.5 g
salt (sea salt, coarse salt) 0.9 g
allulose syrup 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 245.2g

Cooking steps

1

Mix hulled barley, faro oats, and whole wheat flour well.
2

Add salt, yeast, and lukewarm water, then knead.
3

Add olive oil to the dough and knead thoroughly.
4

Shape the dough into desired sizes.
5

Let it rise in a warm place for 40–60 minutes (first fermentation).
6

Top the dough with olives, oats, and hulled barley.
7

Bake in a preheated oven at 180°C for 25–30 minutes.
8

Cool and enjoy.

Whole Wheat Olive Bread with Hulled Barley and Faro Oats

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