Olive Bread With Mint & Onions
Description
This rustic Greek-style bread is a delightful fusion of earthy whole wheat flour, briny black olives, and aromatic fresh mint. The addition of chopped onions adds a subtle savory depth that complements the bright herbal notes. Perfect for pairing with hummus, olive tapenade, or simply served warm with a drizzle of extra virgin olive oil. The crust is golden and crisp, while the interior remains soft and airy. Ideal for casual gatherings, dinner parties, or as a hearty addition to a Mediterranean-inspired meal. Simple to prepare with pantry staples, this vegan-friendly loaf offers a sophisticated twist on traditional artisan bread.Ingredients
Directions
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In a small bowl, combine warm water, sugar, and active dry yeast. Let stand for 5-10 minutes until foamy.
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In a large mixing bowl, combine 1/2 cup whole wheat flour, 3 cups white flour, salt, and dried mint.
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Pour the yeast mixture and olive oil into the flour mixture. Stir until a shaggy dough forms.
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Knead the dough on a lightly floured surface for 8-10 minutes, adding more white flour as needed until smooth and elastic.
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Fold in the chopped onion and halved black olives, kneading briefly to distribute evenly.
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Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
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Punch down the dough and shape into a loaf. Place on a baking sheet dusted with cornmeal.
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Cover and let rise again for 30-45 minutes.
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Preheat oven to 375&# 194;°F (190ðC).
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Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
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Remove from oven and let cool on a wire rack before slicing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 502.7kcal
- % Daily Value *
- Total Fat 1.7g3%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 95.9mg4%
- Total Carbohydrate 105.1g36%
- Dietary Fiber 4.3g18%
- Sugars 2.9g
- Protein 13.8g28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Wrap cooled bread in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze for up to 3 months.
Variations: Substitute fresh mint leaves (chopped) for dried mint for a brighter flavor. You can also add chopped sun-dried tomatoes or feta cheese (if not keeping vegan).
Tips: Ensure the water is warm (105-110ðF) but not hot, as hot water can kill the yeast. If the dough feels too sticky, add flour one tablespoon at a time.
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