Olive Sourdough Whole Wheat Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 35
Ingredients
1 to 1 1/4 cup sourdough starter, either fed or discard works fine1 cup lukewarm water1/4 cup olive oil2 teaspoons instant yeast1 Tablespoon sugar2 teaspoons salt2 teaspoons garlic powder2 teaspoons dried oregano3 1/2 cups whole wheat flour1 to 2 cups white flour1/2 cup drained, pitted and chopped kalamata olives
Combine everything except the white flour and the olives, mixing well. Continue mixing, and start adding the white flour until the dough forms a soft ball.
Mix or knead into a smooth ball. Then add in the chopped olives and knead it all together. Leave it if it seems sticky. The whole wheat flour will absorb some of the liquid as it rests. Cover and let rest about 90 minutes, or until it is doubled.
Gently divide it in half. If it is still too sticky, dust it with white flour as you try to shape it into two loaves. Can be rounds or or I made long loaves. Place on lightly greased or parchment covered baking sheet. Cover and let rise about about an hour or so.
During the latter part of the rising time, preheat your oven to 425 degrees.
Your bread should look puffy and have risen nicely. Spray with lukewarm water and make fairly deep slash in each loaf to allow it to rise in the oven. Bake loaves about 25 to 30 minutes until they are a deep golden brown. Cool on a rack and try to resist eating them until they have cooled enough to cut them!
Serving Size: Makes two good size loaves
Mix or knead into a smooth ball. Then add in the chopped olives and knead it all together. Leave it if it seems sticky. The whole wheat flour will absorb some of the liquid as it rests. Cover and let rest about 90 minutes, or until it is doubled.
Gently divide it in half. If it is still too sticky, dust it with white flour as you try to shape it into two loaves. Can be rounds or or I made long loaves. Place on lightly greased or parchment covered baking sheet. Cover and let rise about about an hour or so.
During the latter part of the rising time, preheat your oven to 425 degrees.
Your bread should look puffy and have risen nicely. Spray with lukewarm water and make fairly deep slash in each loaf to allow it to rise in the oven. Bake loaves about 25 to 30 minutes until they are a deep golden brown. Cool on a rack and try to resist eating them until they have cooled enough to cut them!
Serving Size: Makes two good size loaves
Nutritional Info Amount Per Serving
- Calories: 99.2
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 160.7 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 1.8 g
- Protein: 2.7 g
Member Reviews
-
PRIMEOFMYLIFE
I tried half of this recipe but used my bread machine to make the dough. I baked mine on a baking stone with cornmeal. I’ve been looking for sourdough recipes, & this one was a nice, healthy choice. I had my doubts, but it did rise and make a lovely loaf. Next time I’ll only bake it for 25 minutes. - 1/26/21