Sourdough Calamata Olive Bread – a delicious recipe with active dry yeast, bread flour, whole wheat flour, sugar, salt, olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
To Make By Hand:
2
Dissolve yeast and sugar in warm water. After yeast mixture foams up, add other liquid ingredients, followed by olives, salt and whole wheat flour.
3
Mix well.
4
Add bread flour, mixing until stiff.
5
Turn out on floured board and knead in the rest of the bread flour.
6
Allow to rise in a warm, draft-free location until doubled in bulk, then knead again.
7
At the end of the dough cycle or second hand kneading, shape the dough by hand into a round loaf.
8
Allow to rise in a warm, draft-free location on a baking sheet sprayed with nonstick spray (or lightly oiled) until doubled in bulk.
9
To bake, brush the loaf with water. Slash a couple of times with a sharp knife and place in preheated 375u00b0 oven above a pan of boiling water for about 35 minutes.
987
kcal
Calories
11
g
Fat
184
g
Carbs
36
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 11 ingredients. The key ingredients include: 1 pkg. active dry yeast, 3 c. bread flour, 1 c. whole wheat flour, 2 Tbsp. sugar, and more.
Yes, Sourdough Calamata Olive 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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