Crafting a Perfect Olive Bread Loaf

Whole Wheat Olive Bread Recipe - How To Make Olive Bread at Homehttps://youtu.be/y2yPbZ6NOLYI’m going to share a recipe to make Olive Bread in this video today. The bread is a delightful and nutritious variation of traditional bread, combining the wholesome goodness of whole wheat with the rich flavours of olives. Upon slicing, the bread reveals a dense and hearty texture. Whole wheat contributes a robust chewiness, while the olives add a satisfying element of moistness.

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Olive Bread

Yield: 4-5

Author: apronmode

Prep time: 50 MinCook time: 30 MinInactive time: 2 HourTotal time: 3 H & 20 M

Love fresh bread? This olive bread is packed with flavour—onions, olives, and oregano mixed into a fluffy whole wheat and bread flour dough. Perfect for dinner or snacks!

Ingredients

Dough

• 1 tsp Honey
• 112ml Water at 110°F
• 5g Dry Instant Yeast
• 2 tbsp Olive Oil
• A Pinch Of Salt
• 100g Whole Wheat Flour
• 150g Bread Flour

Filling

• 10 Olives, Sliced
• 1 Onions, Finely Chopped
• 1/2 tbsp Dried Oregano

Instructions

1. In a small bowl, dissolve honey in warm water. Add the dry instant yeast and stir briefly. Let it sit for 10 minutes until frothy.
2. In the bowl of a stand mixer, combine bread flour, whole wheat flour, and salt.
3. Add olive oil and the bloomed yeast mixture to the dry ingredients. Start kneading at medium-low speed for 5 minutes.
4. Increase the speed and knead for an additional 10-15 minutes until the dough is smooth. (If kneading by hand, expect to knead for 20-25 minutes due to the toughness of whole wheat flour.)
5. Once kneaded, cover the dough and let it rest for 1 hour, or until it has doubled in size.
6. While the dough is rising, heat olive oil in a saucepan over medium heat. Sauté chopped onion until very soft, about 10 minutes. Remove from heat and stir in sliced olives and dried oregano.
7. After the dough has risen, gently punch it down to release the air. Add the filling and knead to distribute it evenly throughout the dough.
8. Form the dough into a log that fits 9x5in pan. Place it in the pan, cover, and let it rest for another hour.
9. Preheat your oven to 375°F.
10. Once the dough has risen again, bake at 375°F for 10 minutes. Then, lower the temperature to 350°F and continue baking for an additional 20 minutes, or until golden brown.
11. Allow the bread to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy your delicious olive bread!

On a cool afternoon, the baker decided to make something hearty—olive bread, a loaf brimming with the flavours of Mediterranean warmth. The combination of soft sautéed onions, salty olives, and fragrant oregano would transform a simple dough into a masterpiece. With honey in hand, they began by dissolving a small spoonful into warm water, stirring the golden sweetness until it melted. Next, dry yeast was sprinkled over the water, where it quickly came alive, bubbling to the surface and ready to transform flour into bread.

The dough itself was a mix of whole wheat flour and bread flour, carefully measured and poured into the stand mixer. The baker added a pinch of salt and a drizzle of olive oil, which gave the bread its signature rich flavour. With the yeast now bloomed, it was mixed in, and soon the kitchen filled with the rhythmic hum of the mixer as it kneaded the dough into a soft, elastic ball.

While the dough rose in a warm corner, the baker turned to the filling. A pan heated on the stove, and olive oil shimmered as onions were added. They sizzled quietly, slowly softening until they turned translucent and sweet. Into the pan went sliced olives and a sprinkle of dried oregano, filling the air with an enticing aroma. The savoury mixture was set aside, waiting to be folded into the dough.

After an hour, the dough had doubled in size, soft and ready for the next step. The baker punched it down gently, releasing the trapped air, then carefully folded in the olive-onion mixture. The dough absorbed the flavours as the baker kneaded it by hand, ensuring every bite of bread would have a taste of salty olives, sweet onions, and aromatic herbs.

Shaping the dough into a log, it was placed into a bread pan for its final rise. As it rested for another hour, the baker preheated the oven, anticipating the moment when the olive bread would bake to golden perfection. The dough rose beautifully, filling the pan with its rounded shape, and was finally ready for the heat.

The loaf baked for 30 minutes, first at 375°F and then finished at a slightly lower temperature to ensure the crust was golden without overbaking. The aroma of baking bread filled the kitchen, but the scent was more complex than just flour and yeast. There was the unmistakable richness of olives and onions, with a hint of oregano weaving through the air.

When the loaf was pulled from the oven, its crust was perfectly golden, firm to the touch. The baker allowed it to cool slightly before slicing, revealing a tender crumb, dotted with olives and swirls of sautéed onions. The first bite was as satisfying as they’d imagined—each flavour distinct yet harmonious. This olive bread was the kind of loaf that could be enjoyed on its own, paired with cheese, or dipped into a bowl of soup.

The joy of baking something so savoury and satisfying was immense. The baker knew this recipe would be shared and cherished, becoming a favourite for family dinners and gatherings with friends. The rustic, comforting nature of olive bread had found a special place in their kitchen.