Olive Loaf Bread
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.
INGREDIENTS | YIELDS 50 servings
- 3 cups dry cracked wheat grain
- 5½ cups fresh whole wheat flour
- 5 teaspoons instant yeast
- 6¼ cups water
- ½ cup honey
- ⅓ cup olive oil
- 5 teaspoons salt
- 7 cups white bread flour
- 30 olives, pitted
- 2 tablespoons chopped garlic
- 1 teaspoon freshly ground black pepper
Mix the coarse-ground wheat, whole wheat flour, yeast, and water in a large bowl. Cover and let rise for 5 hours.
Mix the honey, olive oil, and salt with the risen dough.
Add the white flour ½ cup at a time until the dough is so thick you can no longer stir it.
Knead the remaining flour into the dough inside the bowl.
Chop the olives, then mix with the garlic and black pepper in a small bowl.
Knead the olive mixture into the dough.
Cover dough again and let rise for another 2 hours.
Sprinkle a little white flour on a clean work surface and place risen dough on top.
Separate the dough into five equal loaves and space evenly on baking sheets. Let the loaves rise another 2 hours.
Bake loaves for 30–40 minutes.
Per Serving
- Calories: 168
- Fat: 3 grams
- Protein: 5 grams
- Carbohydrates: 32 grams
- Cholesterol: 0 milligrams
