It's Time For Real Bread!

It's Time For Real Bread!

Did you know that this week marks Real Bread Week? A full week to focus on those fluffy delights that we all like to indulge on. Over the past year, we have all acquired the skill of bread baking, as it quickly became part of our weekly schedule while stuck between four walls. So, this week let's show our expertise and celebrate delicious, homemade loaves. As well as supporting those small, local bakeries that bake the most beautiful artisan breads.

The magic of dough allows us to craft all sorts of bread types, let's get experimenting with proving times and unique ingredients to rise to the top of our game. It's not all about the bread though, the charity behind this celebration is Sustain, raising awareness for sustainably produced food. 

With our selection of Emile Henry bread bakers, we had to share the below recipe with you - rye loaf with olives...

You will need:

  • 350g wheat flour
  • 150g rye flour
  • 100g pitted green olives
  • 300ml warm water
  • 15g fresh yeast
  • 1tbsp caster sugar
  • 1tbsp salt

1) Leave the yeast in a little warm water and sugar to dissolve. Mix together all of the ingredients, except the olives. Knead the dough until it has an elastic consistency.

2) Make a ball with the dough, cover with a kitchen towel and leave to rise for 45 minutes in a warm place.

3) Knead the dough again, roll it out quickly and place the olives in the middle. Fold the dough over the olives and make another ball. Place it on the floured base of the Emile Henry round bread baker. Put the lid on and leave to rise for 1 hour.

4) Sprinkle a little flour over the top and make decorative incisions using the Emile Henry baker's blade. Bake for 45 minutes at 210°C.

Enjoy and tag us in your Real Bread Week creations @ilovehaus and #realbreadweek

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