Heart-Healthy Olive Sourdough Bread
Elevate your bread-baking game with our Heart-Healthy Olive Sourdough Bread, a wholesome and flavorful artisan loaf that’s perfect for nourishing your family. Made with a blend of whole wheat and all-purpose flours, active sourdough starter, and the richness of extra virgin olive oil, this bread is studded with tender Kalamata olives for a burst of Mediterranean flavor. With its slow fermentation process, you'll enjoy a perfectly tangy taste, airy crumb, and crisp golden crust. Ideal for heart-conscious diets, this recipe uses minimal salt without compromising flavor. Whether sliced for sandwiches or served alongside soups and salads, this homemade loaf is a deliciously nutritious way to celebrate sourdough baking. SEO keywords: heart-healthy bread, olive sourdough recipe, artisan bread, Mediterranean bread, sourdough loaf.
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Recipe Information
Ingredients
- 300 g Whole wheat flour
- 200 g All-purpose flour
- 100 g Active sourdough starter
- 350 ml Water
- 10 g Salt
- 100 g Kalamata olives, pitted and chopped
- 2 tbsp Extra virgin olive oil
Instructions
Step 1: In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt. Mix well.
Step 2: In another bowl, mix the active sourdough starter with water until fully combined.
Step 3: Gradually combine the wet ingredients with the dry ingredients, stirring until you have a rough dough.
Step 4: Cover the bowl with a clean cloth and let it rest at room temperature for about 30 minutes (this is known as autolyse).
Step 5: After the rest period, add the extra virgin olive oil and chopped Kalamata olives to the dough.
Step 6: Knead the dough on a floured surface for about 8 minutes until it's smooth and elastic, incorporating the olives evenly.
Step 7: Shape the kneaded dough into a ball and place it in a lightly oiled bowl. Cover and let it ferment for approximately 4-6 hours, or until it doubles in size.
Step 8: Once the dough has risen, gently turn it out onto a lightly floured surface. Shape it into a round or oval loaf.
Step 9: Place the shaped dough into a bread basket or bowl lined with a floured cloth. Cover and refrigerate overnight (12-14 hours) for the final proofing.
Step 10: Preheat your oven to 450°F (230°C). Place a Dutch oven inside to heat up for about 30 minutes.
Step 11: Carefully remove the hot Dutch oven from the oven. Transfer the dough into the Dutch oven, score the top with a sharp blade, and cover with the lid.
Step 12: Bake for 20 minutes with the lid on, then remove the lid and bake for an additional 20-25 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
Step 13: Remove the bread from the Dutch oven and let it cool on a rack before slicing.
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5563 mg | 242% | |
| Total Carbohydrate | 386.8 g | 141% | |
| Dietary Fiber | 48.3 g | 172% | |
| Total Sugars | 1.9 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 1516 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
