Olive Multigrain Bread

Why You’ll Love This Recipe

• Savory and Flavorful: Briny olives add depth and character to the bread.

• Nutritious and Hearty: Packed with whole grains and seeds for fiber and texture.

• Soft and Moist Crumb: Balanced texture ideal for various uses.

• Versatile: Great for snacks, meals, or as a side bread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup warm water (110°F/45°C)

• 2 teaspoons active dry yeast

• 1 tablespoon honey or maple syrup

• 1 cup whole wheat flour

• 1 cup bread flour

• 1/2 cup rolled oats

• 1/4 cup sunflower seeds

• 2 tablespoons flaxseeds

• 1 teaspoon salt

• 2 tablespoons olive oil

• 1 cup pitted olives, chopped (black or green)

Directions

1. Activate Yeast: In a bowl, combine warm water, yeast, and honey. Let sit for 5-10 minutes until foamy.

2. Mix Dry Ingredients: In a large bowl, whisk together whole wheat flour, bread flour, oats, sunflower seeds, flaxseeds, and salt.

3. Combine and Knead: Add yeast mixture and olive oil to the dry ingredients. Stir to form a dough. Knead on a floured surface for about 8-10 minutes until smooth and elastic.

4. Add Olives: Gently knead chopped olives into the dough until evenly distributed.

5. First Rise: Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.

6. Shape and Second Rise: Punch down dough, shape into a loaf, and place in a greased loaf pan. Cover and let rise for another 30-45 minutes.

7. Bake: Preheat oven to 375°F (190°C). Bake for 35-40 minutes until golden brown and hollow sounding when tapped.

8. Cool and Serve: Remove from pan and cool on a wire rack before slicing.

Servings and Timing

• Servings: 12 slices

• Preparation Time: 15 minutes

• Rising Time: 1.5-2 hours

• Baking Time: 35-40 minutes

• Total Time: About 3 hours

Variations

• Cheesy Twist: Add crumbled feta or shredded mozzarella to the dough.

• Herb Infusion: Mix in fresh rosemary or thyme for extra aroma.

• Seed Toppings: Sprinkle sesame or pumpkin seeds on top before baking.

• Spicy Kick: Add crushed red pepper flakes for heat.

Storage/Reheating

• Storage: Store bread in an airtight container or bread box at room temperature for up to 4 days.

• Freezing: Slice and freeze bread in airtight bags for up to 3 months.

• Reheating: Toast slices or warm in the oven before serving.

FAQs

Can I use store-bought olives?

Yes, just chop and drain excess liquid before adding to dough.

Can I omit olives?

Yes, but olives provide signature flavor.

Is this bread vegan?

Yes, all ingredients are plant-based.

Can I use pitted or whole olives?

Use pitted olives to avoid damaging your teeth.

How do I store leftover bread?

Wrap in foil or store in an airtight container.

Can I make rolls instead of a loaf?

Yes, shape dough into rolls and adjust baking time.

Can I make this bread gluten-free?

Use gluten-free flours and xanthan gum, adjusting liquids.

Can I bake this bread in a bread machine?

Yes, use the multigrain or whole wheat setting.

How do I get a crispy crust?

Bake with steam by placing a pan of water in the oven.

What dishes pair well with olive bread?

Mediterranean dips, cheeses, grilled vegetables, and salads.

Conclusion

Olive Multigrain Bread is a delicious and hearty loaf that brings together the savory flavors of olives and the nutrition of whole grains and seeds. Its tender crumb and aromatic taste make it a versatile and satisfying bread for any occasion.

Olive Multigrain Bread

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Olive Multigrain Bread is a savory and aromatic loaf that combines the rich flavors of olives with the hearty goodness of multigrains and seeds. This bread offers a tender crumb and slightly tangy taste, perfect for sandwiches, toast, or serving alongside Mediterranean dishes.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: About 3 hours
• Yield: 12 slices
• Category: Bread
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

1. 1 cup warm water (110°F/45°C)
   
   2 teaspoons active dry yeast
   
   1 tablespoon honey or maple syrup
   
   1 cup whole wheat flour
   
   1 cup bread flour
   
   1/2 cup rolled oats
   
   1/4 cup sunflower seeds
   
   2 tablespoons flaxseeds
   
   1 teaspoon salt
   
   2 tablespoons olive oil
   
   1 cup pitted olives, chopped (black or green)

Cook Mode Prevent your screen from going dark

Instructions

Activate Yeast: In a bowl, combine warm water, yeast, and honey. Let sit for 5-10 minutes until foamy.

1. Mix Dry Ingredients: In a large bowl, whisk together whole wheat flour, bread flour, oats, sunflower seeds, flaxseeds, and salt.
2. Combine and Knead: Add yeast mixture and olive oil to the dry ingredients. Stir to form a dough. Knead on a floured surface for about 8-10 minutes until smooth and elastic.
3. Add Olives: Gently knead chopped olives into the dough until evenly distributed.
4. First Rise: Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
5. Shape and Second Rise: Punch down dough, shape into a loaf, and place in a greased loaf pan. Cover and let rise for another 30-45 minutes.
6. Bake: Preheat oven to 375°F (190°C). Bake for 35-40 minutes until golden brown and hollow sounding when tapped.
7. Cool and Serve: Remove from pan and cool on a wire rack before slicing.

Notes

1. Add crumbled feta or shredded mozzarella for a cheesy twist.
2. Mix in fresh rosemary or thyme for extra aroma.
3. Sprinkle sesame or pumpkin seeds on top before baking for added texture.
4. Add crushed red pepper flakes for a spicy kick.
5. Store bread in an airtight container or bread box at room temperature for up to 4 days.
6. Slice and freeze bread in airtight bags for up to 3 months.
7. Toast slices or warm in the oven before serving.
8. Use pitted olives and drain excess liquid before adding to dough.

Nutrition

• Serving Size: 1 slice
• Calories: 150
• Sugar: 2g
• Sodium: 210mg
• Fat: 5g
• Saturated Fat: 0.7g
• Unsaturated Fat: 4.3g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 0mg