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Olive Rosemary Whole Grain Bread Recipe

Olive Rosemary Whole Grain Bread Recipe

Learn how to make this homemade Olive Rosemary Whole Grain Bread with the perfect balance of nutty grains, fragrant herbs, and briny olives. This easy baking recipe creates a rustic Mediterranean-style loaf with a crisp crust and tender interior that's perfect alongside soups or as a sandwich base.
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>

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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Olive Rosemary Whole Grain Bread Recipe?

This Mediterranean-inspired bread uses whole wheat flour, bread flour, rye flour, active dry yeast, honey, salt, olive oil, Kalamata olives, and fresh rosemary. These ingredients create a perfect balance of nutty whole grains, fragrant herbs, and briny olive flavours.

How to cook Olive Rosemary Whole Grain Bread Recipe at home?

Learn how to cook Olive Rosemary Whole Grain Bread by combining whole grain flours with yeast, honey, salt and olive oil to form a dough, then folding in chopped Kalamata olives and fresh rosemary. After proofing, bake in a preheated Dutch oven at 230°C for 30 minutes covered, then 15 minutes uncovered for a perfect crackling crust.

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.

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Score the top with a sharp blade or knife to allow for controlled expansion." }, { "@type": "HowToStep", "name": "Bake", "text": "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)." }, { "@type": "HowToStep", "name": "Cool", "text": "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. 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I served it with some good olive oil and my guests couldn't stop raving about it.", "name": "Bakery-Quality Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophia Andersson", "datePublished": "2024-04-20", "reviewBody": "Guests raved about this loaf! I served it alongside a Mediterranean-inspired dinner and it was the star of the show. The detailed instructions made it easy to follow even though I'm not an experienced bread baker. Will definitely make again!", "name": "Dinner Party Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-04-18", "reviewBody": "Excellent with soup or alone! I've been trying to make more whole grain breads and this one is spectacular. The instructions for developing the gluten properly were so helpful - I finally got that perfect chewy texture I've been striving for.", "name": "Perfect Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Morales", "datePublished": "2024-04-22", "reviewBody": "Worth the proofing time! The flavor development in this bread is amazing - don't rush the process. I followed the recipe exactly and ended up with a gorgeous loaf that reminded me of the artisan breads I've had in southern France. Freezes beautifully too!", "name": "Artisan Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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