Mr.CBB’s Whole Wheat Kalamata Olive Bread with Oregano

We love the taste of ACE Bakery Olive Bread and actually purchased it quite often on the reduced rack at the grocery shops as it is a pricey bread, but with good reason.  We wanted to take a step back and see if we could come up with our own Olive Bread. We wanted one that was comparable to the olive bread we love so much and that we could make in our own home for a fraction of the price. The cost to make this loaf of bread was about $3.00-$3.50 a loaf which includes  one jar of olives. You can’t compare something especially bread made with your own hands to store-bought.

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With this bread we decided to use Whole Wheat flour which is derived from grinding the whole grain of the wheat. Although we’re tempted to try this recipe mixed with a white all-purpose flour the nuttiness of this bread is perfect any time of year.

This bread is a tasty, hearty bread that is good to dip in soups, make a sandwich, or toast and top with your favourite spread. Or if you are like us you love this bread with Mr.CBB’s Tomato Salad with Chick Peas, Fresh Basil and Fennel. We dip this bread to soak up all the juices of the salad. I throw caution to people who don’t like olives as we loaded this bread full of Kalamata olives.

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kalamata Olives are native to Greece and named after the city of Kalamata in Messenia where they grow in abundance. These purple, thick olives have a bold, tangy taste that brings out the flavour of our bread in each bite. If you go with an olive that lacks flavour you will be hard pressed to taste the olive in your bread. This is why we chose the Kalamata just like in our favourite store-bought Bakery made Olive Bread.

I hope you enjoy this recipe with your family and friends and as always come back to see what new recipes I make in the CBB Frugal Family Kitchen!

Mr. CBB’s Whole Wheat Kalamata Olive Bread with Basil

1 packet of Active Dry yeast or 1 tablespoon

1 teaspoon of white granulated sugar

1 1/4 cups of warm 2% milk

1 cup of warm water

1/3 cup extra virgin olive oil

2 cups whole wheat flour

3 1/2 cups of whole wheat flour (SURPLUS)

1.5 teaspoons of salt

2 cups of Kalamata Olives, pitted, halved

3 tablespoons of minced fresh oregano

Directions

  • In a small bowl mix the dry yeast packet with the warm milk, sugar and warm water. Mix it together until the yeast is fully dissolved
  • Add in 2 cups sifted Whole Wheat Flour, mix gently until combined, cover and let it stand in a warm area for about 30-40 minutes until it has doubled in size.
  • After it has doubled in size, stir in the oil, punch it down then add in the 3.5 cups of sifted whole wheat flour (SURPLUS) and the salt. Turn dough onto floured surface and knead for about 15 minutes or until the dough is smooth and elastic in texture.
  • Grease a large bowl and pour the dough inside, cover and let stand in a warm area for about 1-1.5 hours or until it has again doubled in size
  • Now add the fresh oregano and then the olives and mix with your hands.
  • Take the dough from the bowl and put onto a floured surface and knead it until it is smooth.
  • Roll the dough into a circle or oval shape, flip it in half then put on a greased baking sheet (large one). I used a round baking stone that I lightly oiled.  Cover the dough with a damp cloth and sit it in a warm area for about 1 hour or until it has increased by at least half the size.
  • Dust the top with flour then Bake for 45 minutes in hot oven 350 degrees. If you don’t fold the dough in half , slash the top with a knife so it has an opportunity to expand in the oven.

Here are some of the pictures from the bread making event!!– Picture heavy but worth it to see the steps.

Preparing the Yeast

Adding First Flour to Yeast

Punching Down First Rise

Kalamata Olives in Halves

Letting the Dough rise #2

Adding the fresh oregano

Adding the Kalamata Olives

Kneading on Floured Surface

Final Rise of the Olive Bread

The Olive Dough In an Oiled Stone Round Pan

How can you tell when your bread is done?

Take it out from the oven, be careful it will be HOT… turn it over  onto a cloth or towel  and tap on the bottom. If it sounds like it’s hollow then the bread is done, if not put it back in the oven.

Allow bread to cool before cutting and enjoy your fresh bread!

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Mr. CBB
Mr. CBB was born and raised in the United Kingdom who then moved to Canada where he is a permanent resident. He recently became a father to a very busy toddler who allows him to be a kid at heart. He bought his first house at the age of 21 after University and his second at the age of 24. Both Mr.CBB and his wife are Debt and Mortgage Free and they did it all in under 5 years using a Budget. Canadian Budget Binder is a place where he shares their financial experiences with his readers and hopes to learn about theirs. Welcome to CBB!
Mr. CBB
Mr. CBB

Comments

  1. this bread sounds super delicious! I am a big fan of anything with olives!

  2. What a great way to use up those leftover olives in your fridge too and it looks amazing! Thanks for linking up this week to “The Ole’ Saturday Homesteading Trading Post”!

  3. I love your recipies. I think you should start a site just for those IMO. 🙂

    • Yes, a couple fans wanted me to do that but I just don’t do them daily where I would need to in order to generate some decent traffic. Here I give the best of both worlds finance and food. Maybe in the future thought. Thanks for checking in! I PIN them all on Pinterest so if you have Pinterest and can repin I would love that!!! Cheers darlin… Mr.CBB

  4. That looks absolutely delicious! I would definitely try it if I didn’t suck at baking. Will you mail me some? =)

  5. OMGooodness…OMGoodness!

    I am doing this this week! I LOVE Greek food

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