No-Knead Olive Bread

No-Knead Olive Bread
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Nutritional Info
  • Servings Per Recipe: 29
  • Amount Per Serving
  • Calories: 60.0
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 105.9 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 1.5 g
  • Protein: 1.7 g

View full nutritional breakdown of No-Knead Olive Bread calories by ingredient

Number of Servings: 29


    1.5 cups unbleached white flour
    1.5 cups whole wheat flour
    1 cup pitted olives (chop about half)
    .75 tsp active dry yeast
    1.5-2 cups water (enough to make a slack dough.)


Mix all ingredients to make a wet dough. Place in a large covered container and allow to rest for at least 12 hours at room temperature. (18 is better.)

Turn out onto a floured surface and form gently into a boule. Place on a sheet of parchment, cover (with plastic wrap or a clean tea towel), and allow to rise for approximately 90 minutes. A good dusting of flour, cornmeal, or oatmeal will prevent the cover from sticking to the loaf.

Preheat oven to 400 degrees F. With the oven, preheat a large Dutch oven or a pizza stone. Once it's all hot, carefully uncover the loaf and use the parchment to pick it up and slide it onto the pizza stone or into the dutch oven. (You can just leave the parchment in place.)

Bake for 25-35 minute, or until golden-brown and hollow-sounding when thumped.

Serving Size: makes an approximately 29-ounce loaf. Nutrition information is per ounce.

Number of Servings: 29

Recipe submitted by SparkPeople user MATOCIQUALA.

TAGS:  Vegetarian Meals |