Home
Recipes
Breads
Whole Grain Bread
Olive Rosemary Whole Grain Bread Recipe

Olive Rosemary Whole Grain Bread Recipe

By What’s Baking

A rustic, hearty whole grain loaf infused with fragrant rosemary and briny olives, delivering a Mediterranean-inspired bread with a perfect chewy crumb and crisp crust.
Difficulty:
Intermediate
Prep Time:
3 hours 30 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
An overhead shot of a rustic Olive Rosemary Whole Grain Bread loaf resting on a wooden bread board, sliced to reveal a hearty brown crumb studded with glistening black olives and flecks of green rosemary. Soft natural light streams in from a nearby window, highlighting the bread's crackling crust dusted with flour and scattered herbs. Surrounding the loaf are sprigs of fresh rosemary, a small bowl of extra virgin olive oil, and a few scattered whole olives, creating a Mediterranean tableau. The contrast between the dark olives, aromatic herbs, and nutty-colored whole grain crumb showcases the bread's rustic appeal and artisanal quality.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g whole wheat flour</li><li class="ingredients-single-item">150g bread flour</li><li class="ingredients-single-item">50g rye flour (or additional whole wheat flour)</li><li class="ingredients-single-item">350ml warm water (around 38°C)</li><li class="ingredients-single-item">10g active dry yeast (or 8g instant yeast)</li><li class="ingredients-single-item">15g honey (or maple syrup)</li><li class="ingredients-single-item">12g salt</li><li class="ingredients-single-item">30ml extra virgin olive oil, plus extra for brushing</li><li class="ingredients-single-item">120g pitted Kalamata olives, drained and roughly chopped</li><li class="ingredients-single-item">3 tablespoons fresh rosemary, finely chopped</li><li class="ingredients-single-item">Semolina or cornmeal for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Dutch oven or baking stone</li><li class="equipment-single-item">Proofing basket or bowl</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Scoring blade or sharp knife</li></ul>
BAKE SMARTER

Kitchen Converter

Quickly switch between common baking units without leaving the recipe.

Convert
⇄
Result—

Volume uses US cups, tablespoons, and teaspoons. Converting weight to volume depends on the ingredient.

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine the warm water (38°C) with honey and yeast. Stir gently and let sit for 5-10 minutes until foamy. This activation step ensures your yeast is alive and will provide proper fermentation and rise.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate bowl, whisk together the whole wheat flour, bread flour, rye flour, and salt. The bread flour provides necessary gluten structure while the whole grain flours contribute flavor, texture, and nutrition.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the olive oil into the yeast mixture, then gradually add the flour blend. Mix until a shaggy dough forms. If using a stand mixer, use the dough hook on low speed for 2-3 minutes; otherwise, mix by hand with a wooden spoon until well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough will be slightly tacky but should pass the windowpane test - when a small piece can be stretched thin enough to see light through without tearing. This indicates proper gluten development.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place (around 24-27°C) for 1-1.5 hours, or until doubled in size. The slow rise develops flavor compounds that will enhance the bread's taste.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently punch down the dough to release excess gas. On a lightly floured surface, flatten the dough into a rectangle about 2cm thick. Sprinkle the chopped olives and 2 tablespoons of rosemary evenly across the surface, leaving a 2cm border.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll the dough from the short end like a Swiss roll, then fold the sides underneath to create surface tension. This technique distributes the olives and rosemary throughout the loaf while creating a tight outer skin for a good rise.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Dust a proofing basket or bowl lined with a clean kitchen towel generously with flour or semolina. Place the dough seam-side up in the basket. Cover and let proof for another 45-60 minutes until the dough springs back slowly when poked gently with your finger.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the dough is proofing, place your Dutch oven or baking stone in the oven and preheat to 230°C. The preheated vessel creates immediate steam and heat transfer, essential for a crackling crust.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When ready to bake, carefully invert the proofed dough onto a piece of parchment paper. Brush lightly with olive oil and sprinkle with the remaining rosemary and a light dusting of flour. Score the top with a sharp blade or knife to allow for controlled expansion.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Carefully transfer the dough on the parchment paper into the preheated Dutch oven, cover with the lid, and bake for 30 minutes. Then remove the lid and continue baking for another 15 minutes until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom (internal temperature should reach 96-98°C).</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Transfer the bread to a wire rack and let cool completely for at least 1 hour before slicing. This crucial resting period allows the crumb structure to set and flavors to fully develop. Enjoy your beautiful, aromatic Olive Rosemary Whole Grain Bread!</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 roll
🔥 Calories: 195 calories
🥑 Fat: 6 g
🧈 Saturated Fat: 2.5 g
🍞 Carbohydrates: 30 g
🍭 Sugar: 3 g
🍗 Protein: 5 g
🫀 Cholesterol: 35 mg
🧂 Sodium: 290 mg

Chef’s Notes

A few helpful details for making this recipe.

Why is a Dutch oven recommended for baking rustic bread loaves?

A Dutch oven creates the perfect environment for artisan bread by trapping steam during the initial baking phase. This moisture helps develop a crackling, crisp crust while allowing the interior to bake evenly. The cast iron also provides consistent heat distribution for professional-quality results.

Can I make whole grain bread without a stand mixer?

Absolutely! While a stand mixer makes kneading easier, whole grain bread can be mixed by hand using a wooden spoon and kneaded on a floured surface. Hand-kneading for 10-12 minutes develops gluten similarly to machine mixing and adds a traditional, artisanal touch to your bread-making process.

What's the windowpane test and why is it important for bread making?

The windowpane test determines if your dough has developed sufficient gluten structure. Take a small piece of dough and gently stretch it—if it forms a thin, translucent membrane without tearing, the gluten is properly developed. This ensures your bread will have the proper structure for a good rise and chewy texture.

Want to try something else in ...

More recipes you might like

Keep exploring with more recipes from What's Baking.

View all
An overhead shot of a rustic round tahini whole grain loaf with a beautifully scored top, showcasing its golden-brown crust against a weathered wooden board. A cross-section reveals the bread's even, moist crumb structure with tiny air pockets throughout. The scene is bathed in soft natural light streaming through a kitchen window, highlighting the loaf's textural details and warm tones. Alongside the bread sits a small bowl of tahini, scattered sesame seeds, and a vintage linen cloth dusted with flour. A freshly cut slice displays the perfect balance between wholesome density and lightness, with a knife resting nearby on a wooden cutting board.
Breads
Whole Grain Bread

Tahini Whole Grain Bread Recipe

A hearty, aromatic whole grain bread enriched with nutty tahini that creates a perfectly moist crumb with a satisfying crust and subtle sesame undertones.
Difficulty:
Intermediate
Prep Time:
20 mins (plus 12-14 hours fermentation)
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a rustic loaf of Carrot Ginger Whole Grain Bread with its golden-brown crust partially sliced to reveal a moist, fiber-rich interior flecked with vibrant orange carrot shreds. The bread sits on a weathered wooden cutting board, surrounded by scattered whole grain flour, fresh carrots with leafy tops, and knobs of fresh ginger. Natural window light highlights the bread's wholesome texture and the crystallized ginger pieces that sparkle throughout the crumb. A drizzle of honey glistens as it's being poured over a warm slice, with steam gently rising, suggesting the bread has just been baked.
Breads
Whole Grain Bread

Carrot Ginger Whole Grain Bread Recipe

Moist, hearty whole grain bread studded with sweet carrot shreds and warming ginger, creating a perfect balance of earthy nuttiness and subtle spice.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
55 mins
Serves:
1 loaf (12 slices)
View recipe
A cross-section view of the freshly sliced Whole Grain Chocolate Bread reveals its hearty texture studded with melted chocolate chunks. Photographed in soft natural light streaming through a kitchen window, the bread sits on a rustic wooden cutting board with scattered cacao nibs and wheat stalks as styling elements. The bread's deep amber crust contrasts beautifully with its nutty brown interior, while visible whole grains add texture and visual interest. A drizzle of honey glistens on a slice in the foreground, emphasizing the bread's natural sweetness, with a steaming cup of coffee positioned slightly out of focus to complete this cozy baking scene.
Breads
Whole Grain Bread

Whole Grain Chocolate Bread Recipe

Rich and moist whole grain bread swirled with decadent chocolate chunks and a subtle hint of honey, offering a perfect balance of wholesome nutrition and indulgent flavor.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
55 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a rustic loaf with a beautifully cracked golden-brown crust, placed on a wooden cutting board with a linen towel underneath. A cross-section reveals a tender crumb with visible whole grain textures and tiny flecks of nuts. Soft natural light streams in from a side window, highlighting the bread's varied textures and warm color palette. A knife rests beside a few freshly cut slices, showing the bread's sturdy yet tender interior structure. A small dish of olive oil and a sprinkle of flaky sea salt sit nearby, suggesting serving options for this nutritious homemade loaf.
Breads
Whole Grain Bread

Almond Flour and Whole Grain Blend Bread Recipe

Wonderfully nutty and nutritious bread combining the light texture of almond flour with hearty whole grains for a perfect everyday loaf that's both satisfying and wholesome.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
55 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a freshly baked round loaf of Parmesan Herb Whole Wheat Bread on a rustic wooden board, with a cross-section slice revealing the hearty texture studded with vibrant green herbs and pockets of melted cheese. The bread's crust is deeply golden and dusted with additional Parmesan and herbs, catching the soft natural light streaming through a kitchen window. A small dish of olive oil, a butter knife, and scattered fresh herbs add context around the bread, while the crumb texture shows perfect air pockets throughout the wholesome wheat interior. Steam rises gently from the just-cut slice, emphasizing its freshness and inviting aroma.
Breads
Whole Grain Bread

Parmesan Herb Whole Wheat Bread Recipe

Rustic whole wheat bread enriched with aromatic herbs and savory Parmesan cheese creates a satisfyingly chewy loaf with a golden, crispy crust and tender, flavorful interior.
Difficulty:
Intermediate
Prep Time:
3 hours (including rise time)
Cook Time:
40 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a rustic loaf of Sweet Potato Whole Wheat Bread with its distinctive golden-orange crumb visible through a clean slice at the front. Captured in soft natural light streaming through a kitchen window, the bread rests on a weathered wooden board with scattered wheat berries and a small bowl of honey nearby. A pat of melting butter glistens on one slice, highlighting the bread's moist, tender texture. The crust shows a beautiful burnished amber color with slight cracks revealing the softer interior beneath. A vintage linen napkin and antique bread knife complete the composition, emphasizing the wholesome, homemade quality of this nutritious loaf.
Breads
Whole Grain Bread

Sweet Potato Whole Wheat Bread Recipe

Moist and wholesome sweet potato whole wheat bread boasts earthy sweetness and a tender crumb, perfect for toasting or enjoying with a slather of butter.
Difficulty:
Intermediate
Prep Time:
3 hours 30 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe