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Very Easy Crusty Olive Wholemeal Bread Recipe

Who doesn’t love fresh bread? This easy olive bread recipe is perfect for beginners – you only need a few ingredients and a little bit of time to make it. The end result is a delicious, crusty loaf that’s perfect for sandwiches or just eating plain. So what are you waiting for? give this recipe a try today!

olive bread uk for sandwiches or dips

What type of flour to use for olive bread

There are a few different types of flour that can be used for olive bread. The most common is all-purpose flour, but you can also use bread flour or whole wheat flour. Each type of flour will give the bread a different texture and flavour.

All-purpose flour will produce light and fluffy olive bread, while bread flour will give the bread a more dense and chewy texture. Whole wheat flour will make olive bread more nutritious, but it will also make it heavier and less fluffy. This recipe has some quinoa flour added, so the bread doesn’t feel heavy at all! If you’re not sure which type of flour to use, you can always experiment with different types until you find one that you like best.

Why use quinoa flour for bread?

I use this flour to give the bread a light and fluffy texture, and it goes really well with wholemeal flour. Quinoa flour is a nutritious option for those who are looking for gluten-free flour. It is also a good choice for people who are trying to add more whole grains to their diet.

Quinoa flour has a nutty flavour and can be used in place of all-purpose flour or whole wheat flour in most recipes. When baking with quinoa flour, you may need to add more liquid to the recipe since quinoa flour absorbs more moisture than other types of flour. The amount of liquid in the recipe is just the right quantity.

olive bread recipe uk

When to add olives to bread dough

When the dough has doubled its size, knock back with your fists and knead for about 3 minutes. Divide the dough into 2 pieces and roll out each piece about 23 x 25 cm. Scatter the olives over the stretched dough evenly and roll up from the longest end like you would with a swiss roll with the seam underneath. Place on the baking tray and leave in a warm place to rise for 30 minutes.

What is the best way to store olive bread?

Olive bread can be stored at room temperature in an airtight container for up to 3 days. If you want to keep the bread fresh for longer, you can store it in the fridge for up to 1 week. To reheat the bread, simply place it in a 180 degrees c oven for 10-15 minutes. You can also freeze the bread for up to 3 months.

Ingredients for olive bread

  • 400 g Strong Wholemeal Flour – You don’t have to use wholemeal flour you can use white flour.
  • 60 g Quinoa Flour (or buckwheat) – Also, you don’t have to use this flour you can use white flour or flour of choice.
  • 2 tsp Salt – 1 tsp for the dough and the rest for sprinkling on top before you put the loaves in the oven.
  • 8 g Yeast
  • Black Pepper
  • 300 ml Water (Lukewarm)
  • 1 tbsp Olive Oil
  • 125 g Pitted Green Olives (Chopped) or you can use black olives

How to make olive bread

  • Put the flours into a bowl and mix in the yeast and 1 tsp of salt. Season with black pepper. Make a well in the middle and pour in the water and oil, and mix to a soft but not sticky dough.
  • Knead until smooth and elastic, shape into a round, and place in an oiled large bowl. Cover with oiled cling film, and leave in a warm place for 1 to 1.5 hours or until it’s doubled in size.
  • Lightly oil a baking tray. Knock back the dough, then knead for 3 minutes. Divide the dough into 2 pieces. Roll out each piece into 23 x 25 cm. Spread the pieces with olives. Roll up each piece of dough from one long end and place the seam side down on the tray. Make 4-5 diagonal slashes on the top of each loaf, cover loosely with cling film or a proving bag and leave to rise in a warm place for 30 minutes.
  • Brush the top of each loaf with water and sprinkle with sea salt. Bake in a preheated oven at 230°c/210°c fan/Gas 8 for 15 minutes, then reduce the oven temperature to 190°c/170°c fan/Gas 5 for a further 15 minutes or until golden brown.
  • Tap the bases to see if the loaves are cooked. They should sound hollow. Leave to cool on a wire rack.

More savoury bread recipes

Sun-dried tomato bread

Cheese and onion bread

olive bread uk for sandwiches or dips

Easy Olive Wholemeal Bread

Rachel
Super tasty olive bread, crusty on the outside and light and soft in the middle. Perfect for tapas!
No ratings yet – be the first to rate this recipe
Prep Time 10 minutes
Cook Time 30 minutes
Proving time 2 hours
Total Time 2 hours 40 minutes
Course Lunch, Side Dish
Cuisine British, Greek
Servings 2 Small Loaves
Calories 980 kcal

Ingredients
  

  • 400 g Strong Wholemeal Flour
  • 60 g Quinoa Flour (or buckwheat)
  • 2 tsp Salt
  • 8 g Yeast
  • Black Pepper
  • 300 ml Water (Lukewarm)
  • 1 tbsp Olive Oil
  • 125 g Green Olives (Chopped)

Instructions
 

  • Put the flours into a bowl and mix in the yeast and 1 tsp of salt. Season with black pepper. Make a well in the middle and pour in the water and oil, and mix to a soft but not sticky dough.
  • Knead until smooth and elastic, shape into a round, and place in an oiled large bowl. Cover with oiled cling film, and leave in a warm place for 1 to 1.5 hours or until it's doubled in size.
  • Lightly oil a baking tray. Knock back the dough, then knead for 3 minutes. Divide the dough into 2 pieces. Roll out each piece into 23 x 25 cm. Spread the pieces with olives. Roll up each piece of dough from one long end and place seam side down, on the tray. Make 4-5 diagonal slashes on the top of each loaf, cover loosely with cling film or a proving bag and leave to rise in a warm place for 30 minutes.
  • Brush the top of each loaf with water and sprinkle with sea salt. Bake in a preheated oven at 230°c/210°c fan/Gas 8 for 15 minutes, then reduce the oven temperature to 190°c/170°c fan/Gas 5 for a further 15 minutes or until golden brown.
  • Tap the bases to see if the loaves are cooked. They should sound hollow. Leave to cool on a wire rack.
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Nutrition

Calories: 980kcalCarbohydrates: 174gProtein: 28gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 3323mgPotassium: 813mgFiber: 29gSugar: 3gVitamin A: 246IUVitamin C: 0.01mgCalcium: 100mgIron: 7mg
Keyword easy olive bread wholemeal
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