Olive Bread with Whole Wheat Flour

5 from 1 vote

Love olives? Love bread? Combine them in our homemade olive bread recipe with whole wheat flour. A delightful fusion of flavors awaits!

Prep Time1

Cook Time30

Total Time1 30

Course: baking, Breakfast, Side Dish

Cuisine: Mediterranean

Servings: people

Calories: 151kcal

Author: Dr. Nena Stefanovic

Equipment

1 Artisan Kitchen Aid Mixer optional

Ingredients

1 cup whole wheat flour
2 cups all purpose flour
1 ½ cups warm water
1 cup pitted olives black or green, chopped
1 teaspoon salt Kosher or sea salt
1 tablespoon active dry yeast
2 tablespoon olive oil extra virgin
½ cup all-purpose flour for dusting

US Customary - Metric

Instructions

Mix the dry ingredients: In a large bowl, combine the whole wheat flour, all-purpose flour, salt, and active dry yeast.
Add the olives: Flatten the mixture and spread the chopped olives evenly over the surface. Mix for another 2-3 minutes to distribute the olives throughout the dry mixture.
Combine the wet ingredients: Add the warm water and olive oil to the dry ingredients. Mix everything until it forms a shaggy dough.
Knead the dough with a wooden spoon for about 5-7 minutes until it becomes smooth. You can also use a KitchenAid mixer with a dough hook attachment for this step. I mixed in my KitchenAid mixer for about 10 minutes at a low speed. The dough will be tacky, but don't worry; this is how it is supposed to be. Please take a look at the video for instructions.
Cover the wet dough with a damp cloth or plastic wrap, and let it rise in a warm place for about 45 minutes.
Once the dough has risen, punch it down to release the air. If your dough is still tacky after kneading, gradually add more flour to achieve the desired consistency. I added about ½ cup of all-purpose flour in total. Continue kneading until it becomes less sticky and more elastic. Be careful not to add too much flour at once, as this can make the bread dry. You aim to have dough that doesn’t stick to your hands and can form a soft loaf for baking.
Shape it into a round loaf or oval loaf and place it on a baking sheet lined with parchment paper. Just so you know, when I formed the loaf and transferred it to the baking sheet, it lost its shape slightly and flattened, but this is okay. It will be baked from all sides evenly, and the bread can “breathe” from all sides. This ensured the crispy crust and complete baking inside. But, if this is a concern, you can always use the bread pan. I suggest using the parchment paper in both cases so the bread won’t burn or stick.
Preheat the oven: Preheat your oven to 355°F (180°C). While you wait for the oven to heat up, the bread will rise for the second time on the baking sheet.
Bake: Place the bread in the oven and bake for 30-35 minutes or until the loaf is golden brown.
Cool: Allow the olive bread to cool on a wire rack for at least 30 minutes before slicing and serving.
Note: You can always decide to proof the yeast. In a small bowl, combine the warm water and yeast. Let it sit for about 5-10 minutes until it becomes frothy. Add it to the dry ingredients per the steps above.

Video

Notes

Use of the KitchenAid Mixer is optional. I used my Kitchen Aid Mixer to make this loaf of bread. If you own one, you could do the same. However, before the mixer, I used this olive bread recipe and worked the dough by hand. Both options produced equally yummy bread!

Nutrition