Olive and Garlic Sourdough Uses Your Bread Machine
Elevate your homemade bread game with this exquisite Olive and Garlic Sourdough recipe designed for convenience with your bread machine. Combining tangy sourdough starter, hearty whole wheat flour, and a rich medley of pitted Kalamata olives and roasted garlic, this loaf is as flavorful as it is aromatic. The bread machine takes the guesswork out of kneading, while the slow proofing and baking process deliver a golden, crusty exterior and a soft, airy crumb inside. Perfect for serving alongside soups, salads, or as the base for gourmet sandwiches, this artisan-style sourdough is a foolproof way to bring bakery-quality bread to your kitchen.
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Recipe Information
Ingredients
- 120 grams Active sourdough starter
- 240 milliliters Water
- 300 grams Bread flour
- 100 grams Whole wheat flour
- 8 grams Salt
- 10 grams Sugar
- 15 milliliters Olive oil
- 80 grams Pitted Kalamata olives (chopped)
- 20 grams Roasted garlic (mashed into a paste)
Instructions
Ensure your sourdough starter is active and bubbly before beginning.
In the bread machine's pan, add the ingredients in the following order: water, olive oil, sourdough starter, sugar, salt, bread flour, and whole wheat flour.
Select the 'dough' cycle on your bread machine and start. Let the machine knead the dough into a soft, elastic texture.
After 15 minutes into the kneading process, add the chopped Kalamata olives and roasted garlic paste. Allow the machine to continue incorporating them into the dough.
Once the dough cycle is complete, check if the dough has doubled in size. If it hasn't, leave the dough in the machine to rise further for about 1 hour.
Dust a clean surface with flour and carefully transfer the dough onto it. Shape the dough into a round or oblong loaf, depending on your preference.
Place the shaped dough onto a parchment-lined baking tray. Cover it with a damp cloth or plastic wrap and let it proof for an additional 1-2 hours until it becomes slightly puffy.
Preheat your oven to 220°C (425°F). If desired, score the top of the loaf with a sharp knife for a decorative finish.
Bake the sourdough for 30-35 minutes or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack for at least 1 hour before slicing to ensure the crumb sets properly.
Enjoy your Olive and Garlic Sourdough as a delicious snack or accompaniment to meals!
Nutrition Facts
Calories |
1846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3808 mg | 166% | |
| Total Carbohydrate | 333.8 g | 121% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 11.5 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 831 mg | 18% | |
*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.
