The best delicious Whole Wheat Olive Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Whole Wheat Olive Bread recipe today!
Hello my friends, this Whole Wheat Olive Bread recipe will not disappoint, I promise! Made with simple ingredients, our Whole Wheat Olive Bread is amazingly delicious, and addictive, everyone will be asking for more Whole Wheat Olive Bread.
What Makes This Whole Wheat Olive Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Whole Wheat Olive Bread.
Ready to make this Whole Wheat Olive Bread Recipe? Let’s do it!
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1/4 c Olive oil
1 c Finely chopped onion
2 pk Active dry yeast
1 1/4 c Warm water; (105 to 115
-degrees)
1 ts Honey
1 ts Salt
1 c Black olives; coarsely
-chopped
(Greek or Spanish)
2 tb Fresh thyme; finely chopped
2 1/2 c Whole wheat flour
1 1/2 c Bread flour; (1-1/2 to 2)
In a medium skillet, heat the olive oil, add the onions, and cook until
soft, 4 or 5 minutes. Set aside to cool.
Dissolve the yeast in the water with the honey. In a medium mixing bowl,
combine the yeast mixture, onion mixture, salt, olives, and thyme and stir
well. Add the whole wheat flour and stir to combine well. Add enough of the
bread flour, 1/2 cup at a time, to make a stiff dough. Turn out onto a
floured surface and knead until smooth and elastic, adding flour as
necessary. Place in an oiled bowl, cover with plastic wrap or in a plastic
bag, and set aside to rise until doubled in bulk, about 1 hour.
Punch down and divide the dough in half. Shape into 2 round loaves, flatten
them slightly, and place them on an oiled baking sheet. Set aside to rise
again until doubled.
Preheat the oven to 375 degrees. Bake 35 to 45 minutes, or until well
browned and the loaves sound hollow when tapped on the bottom. Cool on
racks.
Yield: 2 small loaves
Yields
16 Servings
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