Baking · Savoury baking
Rustic Olive, Fig and Walnut Bread
Before first use, grease the bottom and edges of 'Betty' casserole dish very well (see instructions for use). This allows the stone from which the product is made to form a natural non-stick layer that will prevent food from sticking during cooking.
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Details
- Difficulty
- Easy
- Prep
- 10 min
- Active
- 10 min
- Cook
- 135 min
- Total
- 135 min
- Yield
- 20 slices
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- Category
- BakingSavoury baking
- Time
- Over 1 hour
- Nutrition
- Under 500 kcal
- Diet
- VeganPlant-based
- Difficulty
- Easy
- pitted black olives
- 80 g
- dried figs
- 80 g
- walnut halves
- 60 g
- fresh rosemary
- 2 sprigs
- rye flour
- 200 g
- strong white bread flour
- 450 g
- water
- 300 g
- fresh yeast
- 42 g
- fine sea salt
- 2 tsp
- olive oil
- 100 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 4.9 g
- Energy
- 830.5 kJ
- Calories
- 198.5 kcal
- Fat
- 7.6 g
- Fibre
- 3.1 g
- Carbohydrates
- 28.8 g
Cooking instructions are available on the original Cookidoo® page.
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