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Olive Multigrain Bread

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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.

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)

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

Find it online: https://thefamilycooking.com/olive-multigrain-bread/