Olive & Halloumi (Helim) Bread Recipe
My dad's delicious and moreish 'heroin' (olive & halloumi) bread recipe.
Equipment
- Glass bowl
- Food processor
- Mixing bowl
- Bread tin or loaf tin
Ingredients
- 6 g Dry yeast
- 1 tsp Sugar
- 1/2 tsp Salt
- 250 g Water Luke warm
- 340 g Plain flour
- 50 g Olive oil
- 1 tsp Dried mint
- 1/2 tsp Dried oregano
- 1 Small onion
- 3/4 small bowl Black olives Pitted
- 1 packet Helim (halloumi) Diced into 1cm cubes
Instructions
- Mix the water with the yeast and sugar in a bowl and leave for 10-15 minutes to start bubbling
- In a food processor knead together the flour, olive oil, mint, onion and a pinch of salt
- Add the water mixture to the flour mixture until it becomes a dough. Add a bit more flour if it’s sticky
- Cover in a bowl with cling film and let it rise for 30 minutes
- Coat the inside of the cooking tin with butter
- Add in the olives and helim and mix them in by hand
- Set the oven to the lowest temperature - ideally about 30 degrees
- Add the mixture into the middle of the tin. Cover with cling film again and place in the oven to rise again for about 30 minutes until it’s almost double the size
- Heat the oven to 170°C (fan)
- Put it in the oven and cook for 50 minutes or until golden brown on top and cooked inside
Notes
NUTRITIONAL VALUES (per serving)
Calories: 204
Protein: 6.9g
Carbohydrate: 18.9g (of which 0.7g sugars)
Fat: 11.1g (of which 3.4g saturates)
Fibre: 0g