Olive Bread


Olive Bread
Yield: 1 loaf


1/2 cup (125 ml) lukewarm water (100 F / 38 C)
1 cup (250 ml) milk, at room temperature
1 tbsp (27 ml) maple syrup
1 tbsp (8 g) active dry yeast
1/2 cup (75 g) whole wheat flour
1/2 cup (60 g) rye flour
1 tsp (8 g) salt 
2 tbsp (20 ml) extra light tasting olive oil, plus extra for greasing
2 & 1/3 cups (375 g) bread flour, plus extra as needed
1.5 cups (235 g) pitted olives, whole or chopped, patted dry


1. To make the sponge, combine the water, milk, and maple syrup in a large bowl. Sprinkle the yeast over the liquid and whisk to dissolve. Cover and let stand until foamy, about 10 minutes. 

2. Add the whole wheat and rye flours and whisk about 1 minute until smooth. Cover loosely with cling film and let stand until bubbly, 1-2 hours.

3.Add the salt, oil, and 1 cup (155 g) of the bread flour to the sponge and whisk until smooth, for 1 minute. Stir in the remaining bread flour, 1/2 cup (75 g) at a time, until the dough is too hard to stir. Pour dough out on a floured surface and begin kneading for 10 minutes, adding the remainder of the bread flour a little at a time. If the dough is sticky, add more bread flour, 1 spoonful at a time.

4. Transfer the dough to a deep bowl, oiled, and turn the dough once to coat it. Cover loosely with cling film and let rise at room temperature until doubled in bulk, 1.5-2 hours.

5. Line a baking sheet with parchment paper and brush the paper with oil. Turn the dough out onto a lightly floured surface. Pat it into a large oval and sprinkle evenly with the olives. Fold the dough over and knead it lightly to distribute the olives evenly. Shape into a loaf, gently pulling the surface taut from the bottom. Place on the prepared sheet and cover loosely with cling film. Let rise until doubled in bulk, about 1 hour.

6. Preheat your oven to 425 F (220 C, gas mark 7). It's recommended in the original recipe to use a baking stone. Using a thin, sharp knife, make a few shallow slashes on the diagonal down the length of the loaf. Place the pan on the stone and reduce the oven temperature to 375 F (190 C, gas mark 5). Bake until the loaf is golden brown, 45-50 minutes. Transfer to a rack and let cool completely.

For Video Instructions, please check out my video How To Make Olive Bread! 

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