Low-Salt Kalamata Olive Bread
recipe

This delicious bread is designed to be enjoyed with low-salt dishes, such as salads. Kalamata olives add flavor and depth to the bread.
Preparation Time: 1 hour
Serving Size: 8 slices
Ingredients:
- 500 g all-purpose flour
- 300 ml warm water
- 10 g dry yeast
- 1 tbsp honey
- 2 tbsp olive oil
- 150 g Kalamata olives, chopped
- 1 tsp salt
Instructions:
1. In a bowl, mix the dry yeast, honey, and warm water. Let the mixture rest for about 10 minutes until it starts to bubble.
2. Add the flour, olive oil, salt, and chopped Kalamata olives to the mixture. Knead the dough for about 10 minutes until it is smooth and elastic.
3. Cover the dough with a cloth and let it rise in a warm place for about 30 minutes until it doubles in size.
4. Shape the dough into a loaf and place it on a baking sheet lined with parchment paper. Let it rise for another 20 minutes.
5. Preheat the oven to 220°C (428°F). Bake the bread in the oven for about 20-25 minutes until it is golden brown and cooked through.
6. Allow the bread to cool before slicing and serve it with low-salt dishes.
Nutritional Information (per 1 slice, approx. 100 g):
- Energy: 250 kcal
- Protein: 7 g
- Carbohydrates: 45 g
- Fat: 7 g
- Fiber: 2 g
- Salt: 0.5 g

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