Servings: 14
Ingredients
- 1 Cup warm water
- 2 tbsp Inulin or 1tbsp honey or sugar
- 1 tbsp Yeast
- 1 Eggs lightly whisked
- 60 g Butter cubed
- 2/3 Cup or 70gr chia flour
- 1/2 Cup or 50gr Macro Gentle Fibre
- 1 1/4 Cup or 170gr gluten flour
- Pinch salt flakes
- 1/2 tsp Xantham gum
Instructions
- Remove bread pan from bread maker. Check that the kneading blade placed in position in the base of the pan
- Combine warm water, inulin (or sweetener) and yeast into a small bowl and mix until foamy. Pour into bread pan
- Add remaining bread ingredients in ingredients order into bread pan and place back into bread maker
- Select menu 3 and white stuffed bread and press start
- After about 20-25 minutes you will hear a beeping sound. Add the feta, kalamata olives and parsley to pan and close lid. Press start to continue
- When the bread maker beeps next it is time to turn it off and remove your bread. Use oven mit as the bread pan will be hot. Turn the bread out of plan. It should pop up easily. Leave to cool on a wire rack completely before slicing
Notes
Allow bread to cool completely before storing in an airtight container, this will help maintain the delicious hard crust on the loaf.
Greek Feta & Olive Bread should be stored in the fridge for up to 3 days or sliced and frozen for your convenience
Olives can be chopped chunky or fine it is a personal choice.
Substitute any firm cheese and herbs of choice for tasty variations. Adapted from Mad Creations
Greek Feta & Olive Bread should be stored in the fridge for up to 3 days or sliced and frozen for your convenience
Olives can be chopped chunky or fine it is a personal choice.
Substitute any firm cheese and herbs of choice for tasty variations. Adapted from Mad Creations
