The whole of the Netherlands: olives-tiger bread

Name: the whole of the Netherlands: olives-tiger bread
Cook time: 25 min
Total time: 165 min
Yield: 6
Ingredients: 250 g flour for white bread; 25 g wholemeal flour; 1 tl coarse sea salt; 1 tl dried yeast; 200 ml water lukewarm; 75 g black olives without pit well drained and dry dipped; 1 tl fresh thyme leaves

Homemade bread with olives and fresh thyme.

Ingredients

Kitchen Stuff

1 baking paper
1 roasting tray

Directions

Put both types of flour and salt in a bowl and mix thoroughly; or use a standing mixer.
Mix in the dried yeast, make a well in the middle and pour in the water.
Work everything with your hand, or the dough hook of the mixer, until a soft, non-sticky dough is created.
Always add a tablespoon of water when the dough is stiff and dry. Add extra flour if the dough is too sticky.
Dust the work surface and your hands with flour.
Knead the dough 10 min. - or 4 min. With the dough hook of the mixer at low speed -, until it is smooth and soft, but still elastic and more firm.
Put the dough back in the bowl and cover it with plastic wrap. Let it rise in a warm place for 1 hour, until it has doubled in volume.
Press the dough together and place it on the work surface.
Sprinkle flour over your knuckles - the dough will be soft - and gently press the dough into a rectangle measuring approximately 20 x 40 cm.
Divide the olives lengthwise over the middle third of the rectangle and sprinkle the thyme over it.
Fold the two long sides of the dough over the olives, so that a package is created with the olives under two layers of dough.
Press the seam closed and turn the roll over so that the two layers of dough are underneath. Put the bread on a sheet of baking paper.
Squeeze the open ends together to close them.
Cover the dough with plastic wrap and let it rise in a warm place for 45 to 60 minutes, until it has doubled in volume.
Heat the oven to 230 ° C by the end of the cooking time. Slide a baking tray into the oven and put a roasting tray at the bottom.
Cut the edges of the long sides of the bread with a kitchen scissors every 3 cm diagonally to the third.
Bend the cuts slightly open so that the filling becomes visible. Place the dough with the baking paper on the hot baking tray and slide it into the oven.
Pour a cup of cold water into the roasting dish to create a cloud of steam (for a crispy crust) and quickly close the oven door.
Fry the bread in 20 minutes until golden brown; it should sound hollow when you knock on the bottom.
Let it cool down on a grid. This bread is best when it is still slightly warm.