This no-knead olive bread is made with whole wheat flour and is super flavorful and hearty. It also takes almost no work to make, and is perfect with a pat of butter, with soups or salads, or as a different bread for sandwiches.
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I am a big fan of learning new skills as part of a frugal lifestyle. Learning to make your own homemade bread is so satisfying, the bread is extra delicious, and it will save you money. Artisan bread is not cheap! And it sure beats that generic white sandwich bread in terms of flavor and healthiness. This is my basic recipe for faster no-knead bread – it cuts down on rise time and is still fluffy and totally yummy.
This olive bread!
I am in love with this olive bread for everything. I love it as sandwich bread, for dipping in soups, as toast with butter, as side bread with dinner, for breakfast with a runny egg on top. It’s also great for special occasions like Christmas or Easter or Mother’s Day. It is so good. And because it’s so easy to make I make it all the time.
A note about the olives: they are the star of the show here so you want to use really delicious olives. Black olives or green olives, either is good or you could even use a mix. These olives would be crazy delicious in this recipe.
The olives can be roughly chopped or if you buy the pitted sliced olives, just throw those right into the dough.
No knead olive bread: you can’t get easier than this
If you have 5 minutes of time, you can make this no knead olive bread. It takes less than 5 minutes to stir the ingredients into a bowl and cover with saran. That is all you do. Stir and leave it. When it has risen, you’ll preheat the oven, dump the dough onto a baking tray or into a bread loaf pan.
This cast iron loaf pan is amazing because it heats evenly, is so well made, and doesn’t have any icky non-stick coating. I don’t even spray or grease the pan before dumping the dough into it. I just put a small amount of flour in the pan and my olive bread pops right out.
Other easy recipes to try:
100% whole wheat bread recipe
Let’s talk about the flour for a minute. For this recipe I use a high-quality whole wheat flour like this one. It makes this olive bread healthier, with all the fiber and goodness that comes with a whole wheat bread.
100 % whole wheat bread has more protein, iron, calcium, and other nutrients than white bread. Yay! The higher protein content especially makes me happy.
No knead whole wheat bread
There is a huge range of time that you can let this no-knead olive bread rise. In the recipe below it says after mixing everything together, let the dough rise (covered) for 2-12 hours. Will the bread taste delicious if it has only risen for two hours? Yes. Will is still taste delicious if it has risen for 12 hours or more? Also yes. This no-knead whole wheat bread is a very forgiving recipe and perfect for even the beginner bread maker.
No-knead whole wheat olive bread
This no-knead olive bread is made with whole wheat flour and is super flavorful and hearty. It also takes almost no work to make, and is perfect slathered with butter, with soups or salads, or as a different bread for sandwiches.
- 3 cups whole wheat flour + 2 tablespoons
- 1 ½ cups pitted chopped olives
- 2 tsp instant yeast
- 1 tsp sea salt
- 1 ½ cups hot water + up to 1/4 cup more - you want the dough shaggy with no dry spots
Mix all the ingredients together, including the olives.
Let rise for 2-12 hours in a bowl covered with saran.
After the rising time is up, preheat your oven to 400 degrees F.
Add in another couple of tablespoons of flour to bring the dough together (and sprinkle some on a baking sheet or in your loaf pan).
Don’t knead it – remember this is no-knead olive bread!
Bake for ~40 minutes at 400 degrees F.
To know when the bread is done, it should sound hollow when you tap it.
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Do you love olive bread as much as I do? (it’s my favorite bread, along with sourdough) Have you ever tried making no-knead bread before?