Sorghum flour olive bread

• 🕒 Practical information

🥕 Ingredients

• 100 g sorghum flour
• 100 g rice flour
• 100 g cornstarch
• 1 sachet active dry yeast (or 10 g fresh yeast)
• 1 tsp salt
• 1 tbsp olive oil
• 1 tsp sugar or honey (optional)
• 300 to 330 ml lukewarm water
• 80 g pitted green olives, sliced
• (Optional) 1 tsp Herbes de Provence or dried rosemary

👨🍳 Preparation steps

1. In a small bowl, mix the yeast with a little lukewarm water and sugar or honey. Let it rest for 10 minutes until it foams.
2. In a large bowl, mix the flours, cornstarch, and salt. Add the olive oil, then the activated yeast. Gradually pour in the water until you get a thick, pliable dough (it will remain a bit sticky, which is normal).
3. Fold in the olives (and herbs if using). Mix gently without overworking.
4. Cover with a clean cloth and let it rest for 1 hour 30 minutes in a warm place, away from drafts.
5. Pour the dough into an oiled loaf pan. Smooth the top with a slightly wet spatula. Let it rise for another 30 minutes.
6. Preheat your oven to 200°C (390°F). Place a small bowl of water at the bottom of the oven to create steam.
7. Bake your bread for 40 to 45 minutes, until golden brown.
8. Remove the bread from the pan and let it cool completely on a wire rack before slicing.