Sep 9, 2014

Whole Wheat (No Knead) Olive Bread

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Look what I made! I decided to experiment with my faster no-knead bread and make olive bread. I’ve been making the plain bread regularly with 100% whole wheat flour and for a softer loaf, I also make it with 2 cups of whole wheat and one cup of bread flour. I’ve had olive bread before and loved it. I had a jar of olives handy so I made this loaf yesterday with my 2/3 + 1/3 flour mixture and WOW! It’s moist and soft enough for sandwiches and so delicious. I even had it for breakfast. (the crispy crust is the best part!) Olive bread is a way to include heart-healthy olives in your diet. If you haven’t tried the no knead method for bread, it’s amazingly easy.

I first posted my faster recipe for plain bread (click here) and then another recipe for my whole wheat version (click here). Now I have this fabulous olive bread and I am posting the recipe here because it’s so simple. To make my no knead whole wheat olive bread, you would follow the method used in my whole wheat version but with the ingredients below:

2 cups whole wheat flour

1 cup bread or all purpose flour

1/4 teaspoon yeast

1/2 teaspoon salt (reduced from original version due to salt in the olives)

3/4 cup chopped, patted dry kalamata olives

1 1/2 cups of cool water

UPDATE: March 3, 2016: I just posted the entire recipe in the Breads category so now you can just click here for the recipe.  РJenny Jones

6 Comments on "Whole Wheat (No Knead) Olive Bread"

  1. Ms muffet

    Jenny I love your work and anything you make turns out delicious. KEEP UP THE GREAT WORK.

  2. Teri

    I have been purchasing kalamata olive bread at my local grocer for years. It is NOT whole wheat, but delicious nonetheless. They sell out quick, so I figured I would look for an online recipe utilizing 100% whole wheat flour. Just made this bread (used 2 cups WW, 1 cup white) and I could finish the entire loaf right now! Soft and delicious, could serve this to non-whole wheat bread lovers and they would be amazed. Next time I am going to try 2/3 WW, 1/3 white. I don’t mind a dense bread, but this is so moist and delicious, I can’t imagine it would make a big difference. I will never, EVER be purchasing this bread from my local grocer! SO EASY TO MAKE! And I let it raise for 17 hours as that is when I had a chance to cook it. I also added 1 teaspoon of powdered rosemary from my own bush – dry the rosemary then grind it in a coffee grinder. The combination of kalamata olives and rosemary with a slather of butter is orgasmic!

  3. Jane

    Have you ever tried using the olive juice instead of water? I’d expect it to add olive flavor throughout the bread….

  4. Ann Schnabel

    Thank you, thank you! My husband loves your bread recipes and so do all my friends. I have given away the recipe numerous times. So quick and easy to make, and is the best tasting bread ever. Now I will try the olive bread next. I got my recipe from a great friend when we were visiting him last year. I had bought a big jar of yeast about 20 years ago. I kept it in the freezer all this time, and it works just great.

  5. Jenny

    I love that you are baking at such a young age! You can regular active yeast instead of instant yeast but it may take a little longer for the rolls to rise.

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