Olive Pie

Name: Olive Pie
Yield: 5
Ingredients: 1 kg of wheat flour; 2 cups (ch) of coarse whole wheat flour; 600 ml of cold water; 3 tablespoons of black olive brine; 1 and 1/2 cups (ch) of olive oil; 1 tablespoon of salt; 2 tablespoons of biological yeast; 3/4 cup (ch) of black olives; 1/2 cup (ch) of milk

1
1 kg of wheat flour
2
2 cups (ch) of coarse whole wheat flour
3
600 ml of cold water
4
3 tablespoons of black olive brine
5
1 and 1/2 cups (ch) of olive oil
6
1 tablespoon of salt
7
2 tablespoons of biological yeast
8
3/4 cup (ch) of black olives
9
1/2 cup (ch) of milk

Ingredients

1
1 kg of wheat flour
2
2 cups (ch) of coarse whole wheat flour
3
600 ml of cold water
4
3 tablespoons of black olive brine
5
1 and 1/2 cups (ch) of olive oil
6
1 tablespoon of salt
7
2 tablespoons of biological yeast
8
3/4 cup (ch) of black olives
9
1/2 cup (ch) of milk

Directions

1
Dissolve the yeast in milk and let it rest for 20 minutes
2
Then mix all ingredients and knead for 10 minutes until a smooth dough is obtained
3
Add the olives and let it rest to double its volume, from 20 to 25 minutes
4
Open into a rectangular baking dish
5
Let it rise again until the dough doubles in volume
6
Brush the pie with olive oil before placing it in the preheated oven.