Olive Bread With Mint & Onions

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.

Cooking Method: Baking

Cuisine: Greek

Courses: Baked Goods

Difficulty: Intermediate

Servings: 1

Calories: 502.7

Dietary: Vegan, Vegetarian

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

1 tablespoon Active dry yeast
1/2 teaspoon Sugar
1 1/2 cup Warm water
1/2 cup Whole wheat flour
3 to 3 1/2 cups White flour, preferably unbleached
3 tablespoons Olive oil
1 teaspoon Salt
1 small Onion, chopped
2 teaspoons Dried mint
12 Black Greek olives, pitted and halved
Corn meal, for dusting

Directions

1
In a small bowl, combine warm water, sugar, and active dry yeast. Let stand for 5-10 minutes until foamy.
2
In a large mixing bowl, combine 1/2 cup whole wheat flour, 3 cups white flour, salt, and dried mint.
3
Pour the yeast mixture and olive oil into the flour mixture. Stir until a shaggy dough forms.
4
Knead the dough on a lightly floured surface for 8-10 minutes, adding more white flour as needed until smooth and elastic.
5
Fold in the chopped onion and halved black olives, kneading briefly to distribute evenly.
6
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.
7
Punch down the dough and shape into a loaf. Place on a baking sheet dusted with cornmeal.
8
Cover and let rise again for 30-45 minutes.
9
Preheat oven to 375&# 194;Â°F (190ÃÂ°C).
10
Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
11
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 (105-110ÃÂ°F) but not hot, as hot water can kill the yeast. If the dough feels too sticky, add flour one tablespoon at a time.

Keywords: greek bread, olive bread, mint bread, onion bread, whole wheat, vegan bread, artisan loaf, homemade bread, mediterranean, yeast dough, baking, black olives, fresh mint, savory bread

Read it online: https://www.chefs-mate.com/recipe/olive-bread-with-mint-onions/