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!

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

Ingredients:
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.

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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.

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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!

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