Whole Wheat Yeasted Olive Oil Pastry
- Rating
- Comments
- Read comments
Ingredients
- 2teaspoons active dry yeast
- ¼teaspoon sugar
- 1large egg, at room temperature, beaten
- ¼cup olive oil
- 1cup whole-wheat flour
- 1cup unbleached flour (more as needed)
- ¾teaspoon salt
Nutritional analysis per serving (2 servings)
721 calories; 32 grams fat; 5 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 93 grams carbohydrates; 9 grams dietary fiber; 1 gram sugars; 19 grams protein; 416 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Dissolve the yeast in ½ cup lukewarm water, add the sugar, and allow to sit until the mixture is creamy, about 5 minutes. Beat in the egg and the olive oil. Combine the flours and salt, and stir into the yeast mixture. You can use a bowl and wooden spoon for this, or a mixer — combine the ingredients using the paddle. Work the dough until it comes together in a coherent mass, adding flour as necessary. Turn out onto a lightly floured surface, and knead gently for a few minutes, adding flour as necessary, just until the dough is smooth — do not overwork it. Shape into a ball. Place in a lightly oiled bowl, cover the dough tightly with plastic wrap, and allow to rise in a draft-free spot until doubled in size, about one hour.
- Step 2
Turn the dough out onto a lightly floured surface, gently knead a couple of times, and cut into two equal pieces (or as directed in each of this week’s recipes). Shape each piece into a ball without kneading it. Cover the dough loosely with plastic wrap, and let rest for five minutes. Then roll out into thin rounds, as directed in each recipe, and line pans. If not using right away, freeze the dough to prevent it from rising and becoming too bready. The dough can be transferred directly from the freezer to the oven.
- You can make the dough a day ahead and refrigerate. Once rolled out, the dough will keep for a month in the freezer if it’s well wrapped.
Private Notes
Comments
When I split the dough in half and rolled out the half, it didn't seem to be quite big enough to line my French tarte pan, so I smooshed it all back and used the full recipe-- a mistake, I know I wasn't following the directions, but am sharing so that others won't be tempted in this direction. The result, before cooking- I was able to roll it out and line the pan and edges, with some to spare-- but after cooking, it was way too thick and bready. Awful, really, though my husband was kind about it
I use this dough to make breadsticks and they are divine.
In addition to making good breadsticks, this makes a good rich bread too. I made a round bread, let it rise for about half and hour or so, and baked at 350 degree for about 22 minutes. Great rich bread with a slightly cake-y texture. I imagine it would be good with minced rosemary as a rosemary bread as well. Also, I'm on a low salt diet, so I used a tiny bit of salt, just to give a bit of depth of flavor--maybe 1/8 to 1/4 teaspoon.
Love this crust. Dont knead very much--lovely silky dough
This was easy and good. I made it in my food processor. My brain went into autopilot and I started processing it the way I do with pizza dough. I think I did that because there is yeast in it. I caught my mistake before I went into full kneed mode, but I was afraid it would not come out very good due to overworking it. It was fine. I always struggle with rolling out pie dough but this was very easy to work with. I used it with the zucchini pie by same author which I also recommend. Yum!
Could this be made with spelt flour instead of regular whole wheat? TY