I think this is my best bread recipe yet, it’s crazy good!
I bought a giant jar of kalamata olives at Costco a couple weeks ago. I just couldn’t resist, the price was so darn great, and I buy kalamata olives at the olive bar so often, and a small container is usually half the price of my entire jar.
The only problem is that after many many salads full of olives, my roasted olive salad topper, and piles of olives for snacks, I still have almost a full jar left.
So into a loaf of bread it goes!
I used the simple and adjustable recipe that I mentioned in my Roasted Garlic & Artichoke Heart Bread post. Swapped out a third of the flour for whole wheat, added a whole lot of chopped kalamata olives, and you’ve got yourself a totally different type of loaf!
1 C whole wheat pastry flour
2 C all-purpose flour
1 packet active dry yeast
1 1/2 C warm water
2 t sugar
2 t kosher salt
1 C kalamata olives, roughly chopped (I used a heaping cup)
Combine water, sugar, and yeast in a bowl until the yeast proofs (it will completely change appearance and form a bubbly film on top of the water.) Mix in the flours and salt until just combined. Cover and refrigerate for two hours.
Take dough out of the refrigerator and let it sit for 20 minutes. Preheat oven to 350 degrees. Mix olives walnuts into the dough just until combined. Pour dough into a greased and floured loaf pan. Spray the top with olive oil cooking spray. Bake for 30 minutes until golden brown.
Nutrition facts per serving: Calories: 156; Calories from Fat: 17; Total Fat: 1.9g; Sodium: 584mg; Total Carbohydrates: 29.8g; Dietary Fiber: 2.5g; Sugars: 0.9g; Protein: 4.2g