{"id":11421,"date":"2021-10-28T10:15:12","date_gmt":"2021-10-28T08:15:12","guid":{"rendered":"https:\/\/www.treurer.com\/?p=11421"},"modified":"2021-10-07T17:05:51","modified_gmt":"2021-10-07T15:05:51","slug":"rustic-bread-with-olive-oil","status":"publish","type":"post","link":"https:\/\/treurer.com\/en\/rustic-bread-with-olive-oil\/","title":{"rendered":"Rustic bread with olive oil: Mallorca style"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

There are many ways to make bread. In fact, there are several homemade recipes that you could discover to make rustic Mallorcan bread. However, this one, with extra virgin olive oil, is ideal to accompany any Mediterranean dish or to make your favourite pa amb oli. It takes time and love, but the result will be spectacular.<\/p>

Ingredients for making rustic bread<\/h2>

600 g of whole wheat flour<\/p>

100 g of wheat flour<\/p>

400 ml of water<\/p>

5 g fresh yeast<\/p>

30 ml of extra virgin olive oil<\/p>

Homemade rustic bread elaboration<\/h2>

Mix in a glass 100 ml of slightly warm water with half a teaspoon of honey until it dissolves well. Next, add the yeast and stir until completely dissolved.<\/p>

Once the yeast begins to foam, add 100 g of whole wheat flour. Mix well and cover with a cloth to let this dough rest for 3 hours, preferably in a warm place.<\/p>

After this time, add the remaining flour to a big bowl and sprinkle some salt. Continue with the water and the extra virgin olive oil and knead. Then add the prior dough and mix until you get a new homogeneous mixture.<\/p>

Cover the bowl with a cloth and let it sit for two hours. After this time, remove the dough from the bowl and knead it on the counter to remove the air that has made it raise.<\/p>

Once kneaded, you can place it on a baking tray giving it a rounded shape. Remember to grease the surface so that the dough doesn’t adhere to the tray. Next, cover the dough with the same bowl and let it rest for another hour.<\/p>

After this time, preheat the oven to 220\u00ba C. Remove the bowl and make a few cuts in the upper part of the dough. If you wish, you can also sprinkle a little flour on top.<\/p>

Once the oven is hot, insert the tray and let the bread bake for 10 minutes. Once the time has passed, reduce the temperature to 180\u00ba C. The cooking time will be approximately 45 minutes, but you should pay attention to the bread after half an hour.<\/p>

Once the bread is cooked (you can check its consistency with a toothpick), remove it from the oven and place it on a rack to let it cool for about an hour. Then it will be ready to make your pa amb oli<\/a> or serve with guacamole<\/a> or even homemade mayonnaise.<\/p>

\"Rustic
Rustic bread with olive oil: Mallorca style<\/figcaption><\/figure>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\n\t\t\t\t\t
\n\t\t\t\t
<\/div>\n\t\t\t\t
<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\tDELIGHT.\t\t\t\t\t<\/span>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t

The Arbequina variety extra virgin olive oil is characterized by a moderate fruity taste in harmony with a slight bitterness and a mild spicy touch. Notes of green tomato, apple and even banana can be perceived.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t

\n\t\t\t\t\t\n\t\t\t\t\t\tENJOY IT\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Discover one of the ways to make rustic Mallorcan bread with extra virgin olive oil. Perfect for your pa amb oli or to accompany other Mediterranean recipes.<\/p>\n","protected":false},"author":4,"featured_media":11425,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","_joinchat":[],"footnotes":""},"categories":[76],"tags":[],"class_list":["post-11421","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/posts\/11421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/comments?post=11421"}],"version-history":[{"count":0,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/posts\/11421\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/media\/11425"}],"wp:attachment":[{"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/media?parent=11421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/categories?post=11421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/tags?post=11421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}