No-Knead Olive Walnut Bread – a delicious recipe with All-purpose, Whole Wheat Flour, Yeast, Water, Salt, Black Olives. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Mix together all of the ingredients (except the cornmeal and flour at the end of the list-you'll use some of each for sprinkling on your dough and work surfaces) in a large bowl with a wooden spoon. Cover bowl with a towel and let the dough rise for 12 hours.
2
Punch down the puffy dough and divide it into 2 pieces. Sprinkle (generously) some flour and cornmeal onto 2 kitchen towels, one for each loaf. Shape each piece into a haphazard log-ish shape and lay it on the floured towel.
3
Loosely cover the loaf and let it sit for an hour, until it about doubles in size.
4
Preheat the oven to 500 F (as hot as you can get it!) with a pizza stone IN the oven. If you don't have a pizza stone, you can use a cookie sheet.
5
Once it's hot, sprinkle some cornmeal onto the pizza stone, then slide (more like flop) the risen loaves onto the stone (or cookie sheet). Bake for about 30-40 minutes ('knock' on the loaf and if it's firm and sounds hollow, it's done). Remove from oven, cool for about 30 minutes.
6
Slice. Serve. Enjoy.
7
Bake bread the day of serving for best results. Store leftovers in an airtight container up to 3 days.
8
Recipe Adapted from Macheesmo.
825
kcal
Calories
22
g
Fat
137
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups All-purpose Flour, 3 cups Whole Wheat Flour, 2 teaspoons Instant Yeast (one 0.25 Ounce Size Packet Is 2 Teaspoons), 3 cups Water, and more.
Yes, No-Knead Olive Walnut Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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