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
- 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
- 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.