Whole Wheat Olive Bread

The last few months, I have been obsessing over Olive Bread. My favorite being the crusty loaf or dinner rolls in Whole Foods Market. While, several times, I thought about baking some at home, I never did. That is, until this past weekend, chiefly due to two key reasons: 1) I came across this delicious looking recipe for olive bread and it was irresistible and 2) I was in a bread shop this past weekend and eating some warm, freshly baked bread, reminded me of how tasty, and fresh homemade bread is!


The recipe this is based on uses wholly white flour. Here is my attempt at a partial whole wheat version.

2 cups white flour
1 cup whole wheat flour
1/2 cup warm milk
1 1/4 cup warm water
1/2 cup mixed olives
2 tsp active yeast
1.25 tsp salt
1 tbsp sugar

Mix warm water, warm milk, salt, sugar and yeast and set aside for 10 minutes.

In a separate bowl mix white and whole wheat flour. Fold in two cups of flour in to the yeast mix and beat on low till flour comes together. Add 1/4 cup at a time and continue to mix until the flour doesn’t stick. Beat on high for 5 minutes in a stand mixer with a hook or knead for 6-7 minutes. Place in a well oiled bowl and cover with plastic wrap for 2 hours until the dough rises and doubles.

olivebread1Flatten the dough on a flat surface dusted with flour. Sprinkle sliced olives evenly.

olivebread2Fold over and make a “U” shape.


Twist the dough 2-3 times. Place in a greased 9×5 loaf pan. Cover and set aside for an hour, alowing the dough to rise.


Pre heat the oven to 350 degrees. Bake the loaf for 30-35 minutes until the top is lightly browned.

olivebread5Cool on the rack before slicing. Enjoy fresh toast in the morning for breakfast or make a sandwich for that office day lunch!