If you’re like us, you thought you didn’t have the time or patience for making bread. Kneading dough, leaving it to rest and rise… If we don’t have time to rest, then we’re certainly not going to make time for the dough to!
So after a few experimental rounds, we’ve come up with a perfect combination for a yeast-free, rustic, country-style loaf that takes minutes to prepare, tastes delicious and looks like something you’ll find in an artisanal bakery.
- 3 cups of organic self-raising flour
- 1 teaspoon of sea salt (plus another small pinch for garnish)
- 1 teaspoon of garlic powder (optional)
- ¾ cup of natural organic yogurt
- ¾ cup of water
- 1 heaped tablespoon of organic tomato paste
- 5-10 pitted kalamata olives (sliced thinly)
- ¼ cup of cold-pressed organic olive oil (plus half a teaspoon extra)
- 1 teaspoon of mixed dry herbs
- Mix the flour, salt and garlic powder together (don’t sift the flour).
- Mix the yogurt, water, tomato past and olive oil together and add it to the flour mix (just till the flour mix is all moist – don’t overwork the mix).
- Roll into a round or oval shape and put onto a baking tray that is lined with piece of baking paper. Oil your hands slightly so it doesn’t stick to you as you’re shaping it.
- Rub the loaf all over with a little bit of the olive oil and then sprinkle the dried herbs and a pink of sea salt on top.
- Score the top of the bread with an ‘X’ so that the crust doesn’t crack during baking.
- Preheat oven to 200 degrees celsius (400 F) and bake for 40 minutes
This is a dense, country-style, rustic loaf so don’t expect it to look light and square like your store-bought loaves.
It’s delicious sliced thickly and served up with dips, relishes, a spread of cream cheese. It also makes a perfect accompaniment to a cheese platter (we have a post on cheese platters and mulled wine coming soon!).
Try the recipe this weekend instead of buying your bread or make a loaf for someone you’re visiting. You probably have all or most of the ingredients in your pantry already!