Black Olive Sandwich Bread Loaf Recipe
one 9 x 4 x 4 inch pullman loaf (or one 9 x 5 inch loaf)
Ingredients
- 2 (15 oz) cans pitted large black olives , or 300g of black olives
- 3 Tbsp water
- 4 cups bread flour (480 g) sifted and leveled*
- 2 tsp instant yeast
- 3 Tbsp sugar**
- 1 ½ tsp salt
Instructions
Black Olive Puree
- Drain and rinse the olives from the cans. To remove excess salt from the brine, rinse the olives a couple of times in running water, or soak them inside a bowl of water for 30 minutes***
- Prepare olive puree by blending the olives in a blender with the 3 Tbsp of water until creamy. Note: 300g of olives yielded 1 ½ cups of olive puree
Bread Dough
- Mix all the dry ingredients (bread flour, instant yeast, sugar) in the bowl of the stand mixer.
- Add the olive puree to the dry ingredients
- Start to knead the dough at a low setting (speed 2) for about a minute, until all the ingredients are combined.
- If there are still dry ingredients remaining, add water one tablespoon at a time* until there are no dry ingredients remaining.*the water you need can vary depending on the protein content of the flour, the water content in the puree, as well as the humidity and temperature of the kitchen. Be sure to add one tablespoon at a time, so you don’t overhydrate the dough.
- Continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
- Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
- Cover and let rise until doubled, about 60-90 minutes****
- Punch down the dough, then remove from bowl. Place on a generously floured surface and divide into 4 equal sized pieces.
- Use a small rolling pin to flatten each piece into a 6 x 9 inch rectangles, and fold into thirds. Starting from the long side, roll the dough tightly into a tight cylinder (like a sushi roll or cinnamon roll). Pinch the ends to seal. Repeat with the other 3 pieces and place in a well-oiled bread pan. Here's a step by step guide to how I shape bread dough, here!
- Let the dough rise again for 40-60 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
- Optional: To add some color and shine to the bread as it bakes, gently brush the tops of the bread with 1 Tbsp of non-dairy milk mixed with 1 Tbsp of maple syrup. (Regular milk or egg wash also works).
- Bake the bread for 15 minutes, then cover / tent the bread with aluminum foil to prevent over-browning, and bake an additional 10 to 15 minutes, or until the interior of the bread reaches 190°F.
- Take the bread out of the oven, turn it out on a rack, and cool it slightly before slicing. Enjoy!
- Note: You can store this bread loaf, well wrapped, at room temperature for up to 3-4 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
Notes
*Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz
**I used raw cane sugar, but you can use regular granulated white sugar, brown sugar, or healthier alternatives like coconut, date, or maple sugars. For yeasted breads, I would not recommend using sugar-free substitutes such as monk fruit sweetener or stevia powder since they can cause the bread to not rise properly.
***If you're worried about the saltiness, cut and taste a piece of olive before pureeing. Some saltiness is ok, since the olives will be replacing the salt that's added in the bread recipe, and the flour in the bread balances out the saltiness in the end. I would just make sure the olives are not excessively salty, and soak them in water longer if necessary.
****It's best if the bowl is put in a warm place, for example, inside an oven that's been preheated for just a quick 10 seconds and spritzed with some water.
Nutrition
Calories: 136kcalCarbohydrates: 23gProtein: 4gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 455mgPotassium: 48mgFiber: 2gSugar: 2gVitamin A: 66IUVitamin C: 0.004mgCalcium: 13mgIron: 0.4mgZinc: 0.3mg***Net Carbs: 21g
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