Jerusalem artichoke bread, with olives and onions

In a saucepan, sautée the onions with 2 tablespoons olive oil and 1 tablespoon jerusalem artichoke powder.

Pour the water in a bowl and dissolve the yeast and 1 tablespoon jerusalem artichoke powder, let sit for ten minutes. Boil the milk for 1 minute in a casserole dish. Remove from heat and mix in 4 tablespoons jerusalem artichoke powder, 1 tablespoon olive oil and the yeast mixture.

Gradually add the whole wheat flour, onions, olives and stir until reachin a nice homogenous texture. Sprinkle some flour on a clean surface. Knead and smooth the bread for 10 minutes, adding flour as necessary so the mixture does not stick to your hands.

Roll the mixture into a large ball and coati t with oil to keep from drying. Place in a metal bowl. Cover with a cloth and let sit in a warm, humid environment for about an hour. Preheat the oven to 350°F. Flatten the bread and let it rise again before placing in non stick bread pan and basting with the egg. Bake for 40 to 50 minutes. Let sit for 10 minutes before tasting.

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