Easy No-Knead Whole Wheat Green Olive Bread Recipe
Chewy and airy this green olive bread recipe is full of briny green olives and rustic whole wheat. A no-knead recipe simple enough for even first-time bread bakers. Step-by-step video included!
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Servings: 1 loaf
Ingredients
- 2 cups room temperature water
- 1/4 teaspoon active dry yeast
- 1 1/2 cups bread flour, plus more for shaping
- 1 1/2 cups whole wheat flour
- 2 cups sliced pitted green olives, a 10-ounce jar
- 2 teaspoons kosher salt
Instructions
- Add 2 cups water (the temperature doesn't really matter as long as it is not too hot) and 1/4 teaspoon yeast to a large bowl.
- Stir in 1 1/2 cups bread flour, 1 1/2 cups whole wheat flour, 2 cups chopped green olives and 2 teaspoons salt. I use my hand to make sure everything is evenly moist but you can use a wood spoon. There's no kneading just simply stir together until combined. It will be sticky and soft like thick cake batter. Resist the temptation to add more flour, the wetness is the secret to this bread.
- Cover with plastic wrap and leave at room temperature anywhere from 8 to 18 hours. I think the ideal time is 12 hours but this will depend on how hot or cold your kitchen is. You don't want to overproof (let it sit too long) because then it will start to deflate and loose air pockets.
- The dough is ready when it has become an airy mass and its surface is dotted with bubbles. It should double in size.
- Generously flour a work surface and remove the plastic wrap. Flip the bowl upside down so the dough is on top of the flour. Give the dough 15 minutes to release itself from the bowl.
- Using enough flour to keep the dough from sticking to your hands, gently form into a ball. I use a dough scraper in the beginning to scrape the sticky dough from the counter.
- Dust a clean towel generously with flour and place dough on towel. Wrap the edges of the towel around the dough to cover. Let rise 1 hour.
- After an hour has passed, heat oven to 425°F and place a 6 to 8 quart Dutch oven with tight-fitting lid on the middle rack of the oven as it heats. Let the pot heat for 1 hour.
- After the pot has heated for an hour, carefully remove it from the oven and lift off the lid. Unwrap the dough, slide your hand under the towel and turn the dough over into the pot. It's okay if the dough looses its shape it will even out as it bakes. If the dough is sticking to the towel use the bench scraper to scrape it off.
- Cover and bake for 30 minutes. Remove lid and bake for 8 to 10 minutes more, or until browned. Remove bread from the pot and let cool on a rack at least an hour before slicing.
Notes
- Dutch Oven: Preheating the Dutch oven is key for a crispy crust. If you don't have one, see post for instructions. I use my 7 1/2-quart Le Creuset Dutch oven with a rounded bottom to get the ideal loaf shape.
- Whole Wheat Flour: Do not use all whole wheat flour. There's not enough gluten in whole wheat flour to create the elasticity or stretch for a chewy dough. It will come out hard and stiff.
- Give Yourself Plenty Of Time: The dough will need at a minimum 8 hours for the first rise, although 12 is best. If you bake it too soon it will be dense and mealy. I usually mix the dough in the evening and bake it the next morning.
- Dough Consistency: The dough should be wet and sticky, like a thick cake batter. Resist the urge to add more flour until you are forming the dough. It is the wetness of the dough + the long rise time that is the magic of no-knead bread.
- Serving Suggestions: This bread is delicious on its own or with olive oil and balsamic vinegar or slathered with salted butter. It's also great for sandwiches or toast with a fried egg.