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Whole Wheat Black Olive Bread
Whole grain bread with ripe olives is delicious as a sandwich bread or with pasta. The gluten helps it have the correct elasticity but you can use bread flour in it's place.
Prep Time
2
hours
hours
30
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
3
hours
hours
Servings
16
servings
Calories
Author
Marye Audet-White
Ingredients
1
envelope
(2 ½ teaspoons) active dry yeast or 2 teaspoons instant yeast
2
cups
warm water
(100° to 110°F)
2 ½
cups
bread flour
2 ¼
cups
whole whole wheat flour
¼
cup
vital wheat gluten
1
tablespoon
coarsely ground black pepper
2
teaspoons
salt
2
tablespoons
olive oil
1 ½
cups
flavorful black olives
, pitted and coarsely chopped
Instructions
Mix water, yeast, 2 cups flour, pepper, and olives together and allow to stand for up to 4 hours, longer will develop flavor.
Mix in salt, oil, and remaining flour and gluten until an elastic dough is formed.
Knead 15 minutes by hand or as directed on your mixer.
Form into ball, oil, and let rise until doubled- about 1 ½ hours.
Punch down, form into oval or cloche and slash top.
Let rise until doubled 30-45 minutes.
Beat
and egg with a tablespoon of water and brush the top.
Bake at 375F for 30 to 45 minutes or until the bottom sounds hollow when tapped.