Makes 2 loaves Difficulty
2 lbs. gluten-free flour* 2-1/4 teaspoons yeast 3 Tablespoons sesame seeds 1 teaspoon salt 1/2 teaspoon dried oregano 3 Tablespoons olive oil 2-1/2 cups warm water 8 ounces black olives, chopped and drained
Add the flour, yeast, 2 teaspoons of sesame seeds, salt and oregano to a large bowl and mix well. Add 3 Tablespoons olive oil and stir with a wooden spoon. Gradually add the water while you stir. Turn the dough onto a floured surface and knead ( yes, I said knead, this dough will knead into a pliable dough) for about 5 minutes. Place the dough into a clean, deep bowl and cover with a damp dish towel. Place in a warm place and let rise for about an hour. After an hour, roll the dough out on a floured surface and knead a few times, then knead in the olives. Divide the dough in half and shape each half into a smooth round. Place the loaves on a lightly oiled baking sheet and cover again with a damp dish towel and let rise again in a warm place for 30 mintues. Make a few slashes in the top of the loaves with a knife and brush the tops with olive oil. Sprinkle with the remaining sesame seeds and bake at 425 degrees F for 10 minutes, then reduce heat to 375 degrees F and bake for 25 more minutes. If the bread does not brown enough, place under the broiler for a few minutes to color to tops. Cool on a wire rack.
*We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour.
This bread comes out heavy and dense. At first we thought that it was too heavy to pass on as a Glutenfreeda recipe, but we found a way to make this bread very good. We cut it into pieces and served it as an appetizer, dipping it into very good olive oil. It was great!