Olive Wholemeal Bread
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Medium
This olive wholemeal bread has become my go to recipe whenever I want something hearty and satisfying without spending hours in the kitchen. The combination of green and kalamata olives gives it such a wonderful briny flavor, while the wholemeal flour adds wonderful fiber and nutrients that keep you feeling full longer. What I love most is how quick it comes together, ready to bake in just twenty minutes of prep time. The whole loaf bakes in under an hour, making it perfect for a weeknight dinner or weekend project. Fresh rosemary ties everything together beautifully, and honestly, the ingredients are probably already sitting in your pantry.
Ella x
Ingredients
- 350 gwholemeal flour
- 150 gstrong white bread flour
- 350 mlwarm water
- 7 ginstant yeast
- 8 gsalt
- 150 gpitted green olives(chopped)
- 100 gkalamata olives(chopped)
- 2 tbspfresh rosemary(finely chopped)
- 2 tbspolive oil
- 1 tspblack pepper(freshly ground)
Detail level
Instructions
- 1
Mix both flours, yeast, and salt in a large bowl. Pour in warm water and olive oil, stirring until a shaggy dough forms.
Tip: Ensure the yeast doesn't directly contact the salt as it can inhibit fermentation.
- 2
Knead the dough for 8-10 minutes on a floured surface until smooth and elastic, then incorporate the chopped olives, rosemary, and black pepper evenly throughout.
Tip: Fold the olives gently to avoid breaking them into tiny pieces.
- 3
Place the dough in an oiled bowl, cover with a damp cloth, and allow to rise in a warm place for 1.5 hours until roughly doubled in size.
Tip: A kitchen cupboard or turned-off oven works well for this.
- 4
Turn the risen dough out onto a floured surface, shape it into an oval loaf, and place on a baking tray lined with baking paper.
Tip: Gently shape to retain air pockets for a better crumb structure.
- 5
Cover the shaped loaf with a damp cloth and let it prove for another 45 minutes until puffy and springy to the touch.
- 6
Preheat the oven to 220°C. Score the top of the loaf with a sharp knife in a crosshatch pattern or single slash.
Tip: Scoring helps the bread expand evenly during baking.
- 7
Bake for 35-40 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
Tip: Place a tray of water in the oven during baking to create steam for a crispier crust.
- 8
Cool the bread on a wire rack for at least 20 minutes before slicing and serving.
Tip: Cutting too soon can result in a gummy crumb; patience ensures perfect slices.
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