Whole-Wheat Olive Loaf

You can toast this bread and serve it with soup for dipping—— delish! This is also a superb bread to give as a gift. Wrap a loaf in a tea towel, using the ends to tie it up.

Serves: 10Hands-on: 30 minutesTotal: 10 hours 10 minutesDifficulty: Medium

Serves: 10

Ingredients

  • 1 cup wheat germ
  • 1¾ cups whole-wheat flour
  • 2 tsp. instant yeast
  • 2 cups warm water
  • 2 Tbsp. honey
  • 2 Tbsp. olive oil
  • 1½ tsp. salt
  • 3 cups bread flour
  • ½ cup chopped black olives
  • 2 tsp. chopped garlic
  • ¼ tsp. ground black pepper

Directions

  • Mix the wheat germ, whole-wheat flour, yeast, and water in a large bowl. Cover and let rise for 5 hours.
  • Use a spoon to deflate the sponge. Mix the honey, olive oil, and salt with the risen dough and add enough bread flour, ½ cup at a time, until the dough is so thick you can no longer stir it with a spoon. Knead the remaining flour into the dough inside the bowl until moist, but no longer sticky. Cover dough again and let rise for another 2 hours.
  • Sprinkle a little bread flour on a clean work surface and place risen dough on top and knead until the dough is smooth and elastic, about 8 minutes. Combine olives with the garlic and black pepper in a small bowl then work the olive mixture into the dough. Form into a round and move the loaf to a baking sheet sprinkled with flour. Use a sharp knife to score a deep cross into the top of the loaf and dust with flour. Place in a warm spot and cover loosely with a damp cloth. Let the loaf rise another 2 hours.
  • Preheat oven to 425°F. Bake 30–40 minutes, or until a deep golden brown. Remove from the oven and cool before slicing.

Recipe Information

Serves: 10

Ingredients

  • 1 cup wheat germ
  • 1¾ cups whole-wheat flour
  • 2 tsp. instant yeast
  • 2 cups warm water
  • 2 Tbsp. honey
  • 2 Tbsp. olive oil
  • 1½ tsp. salt
  • 3 cups bread flour
  • ½ cup chopped black olives
  • 2 tsp. chopped garlic
  • ¼ tsp. ground black pepper

Directions

  • Mix the wheat germ, whole-wheat flour, yeast, and water in a large bowl. Cover and let rise for 5 hours.
  • Use a spoon to deflate the sponge. Mix the honey, olive oil, and salt with the risen dough and add enough bread flour, ½ cup at a time, until the dough is so thick you can no longer stir it with a spoon. Knead the remaining flour into the dough inside the bowl until moist, but no longer sticky. Cover dough again and let rise for another 2 hours.
  • Sprinkle a little bread flour on a clean work surface and place risen dough on top and knead until the dough is smooth and elastic, about 8 minutes. Combine olives with the garlic and black pepper in a small bowl then work the olive mixture into the dough. Form into a round and move the loaf to a baking sheet sprinkled with flour. Use a sharp knife to score a deep cross into the top of the loaf and dust with flour. Place in a warm spot and cover loosely with a damp cloth. Let the loaf rise another 2 hours.
  • Preheat oven to 425°F. Bake 30–40 minutes, or until a deep golden brown. Remove from the oven and cool before slicing.

Nutrition Information

Nutrition Information
Amount per serving
Calories300
Total Fat6g
Saturated Fat1g
Cholesterol0mg
Sodium380mg
Total Carbohydrate55g
Dietary Fiber5g
Sugars3g
Protein11g