Olive Sourdough Whole Wheat Bread
Nutritional Info
- Servings Per Recipe: 35
- 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
View full nutritional breakdown of Olive Sourdough Whole Wheat Bread calories by ingredient
Introduction
I was using up sourdough starter discard and adapted a King Arthur recipe. It does use yeast as well to give if the rise and lightness. This was exceptionally light and tasty!Nutrition count is per 30 grams I was using up sourdough starter discard and adapted a King Arthur recipe. It does use yeast as well to give if the rise and lightness. This was exceptionally light and tasty!
Nutrition count is per 30 grams
Number of Servings: 35
Ingredients
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1 to 1 1/4 cup sourdough starter, either fed or discard works fine
1 cup lukewarm water
1/4 cup olive oil
2 teaspoons instant yeast
1 Tablespoon sugar
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons dried oregano
3 1/2 cups whole wheat flour
1 to 2 cups white flour
1/2 cup drained, pitted and chopped kalamata olives
Tips
Trying to figure out the best way to evaluate servings, I ended up using per 30 grams.
Directions
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
Member Ratings For This Recipe
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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
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NANCYPAT1
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SUSANBEAMON
