Whole Wheat (No Knead) Olive Bread by Jenny Jones

Learn How to Cooking Olive Bread?Look what I made! I decided to experiment with my faster no-knead bread and make olive bread. I’ve been making the plain bread regularly with 100% whole wheat flour and for a softer loaf, I also make it with 2 cups of whole wheat and one cup of bread flour. I’ve had olive bread before and loved it. I had a jar of olives handy so I made this loaf yesterday with my 2/3 + 1/3 flour mixture and WOW! It’s moist and soft enough for sandwiches and so delicious. I even had it for breakfast. (the crispy crust is the best part!) Olive bread is a way to include heart-healthy olives in your diet. If you haven’t tried the no knead method for bread, it’s amazingly easy.

I first posted my faster recipe for plain bread and then another recipe for my whole wheat version. Now I have this fabulous olive bread and I am posting the recipe here because it’s so simple. To make my no knead whole wheat olive bread, you would follow the method used in my whole wheat version but with the ingredients below:

  • 2 cups whole wheat flour
  • 1 cup bread or all purpose flour
  • 1/4 teaspoon yeast
  • 1/2 teaspoon salt (reduced from original version due to salt in the olives)
  • 3/4 cup chopped, patted dry kalamata olives
  • 1 1/2 cups of cool water

I just posted the entire recipe in the Breads category so now you can just.

Click Here for the recipe. – Jenny Jones

Recipes of No Knead Greek Olive Bread

This loaf works best with the overnight method, which uses cool water. Olives are salty so with this recipe, you don’t need as much salt as with other breads. Always aerate your flour before measuring. Jenny Jones
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 13 hours
  • Makes: One loaf


  • 2 cups whole wheat flour
  • 1 cup bread flour or all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon yeast (instant or active dry)
  • 3/4 cup chopped pitted kalamata olives, patted dry
  • 1 1/2 cups cool water
  • about 2 Tablespoons extra flour for shaping


  1. Combine flours, salt, yeast, and olives in a large bowl. Stir in water until it’s well combined.
  2. Cover with plastic wrap and let stand at room temperature for 10 to 12 hours (even longer is fine).
  3. Dough will become puffy. Transfer it to a lightly floured surface and sprinkle with a little flour. Using a scraper, fold dough over 10 – 12 times & shape into a rough ball.
  4. Place in a parchment-paper lined bowl and cover with a towel. Let stand on counter top for 2 hours.
  5. After 1 1/2 hours, place a 5-quart Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450.
  6. When oven reaches 450 (& dough has stood for 2 hours) carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
  7. After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake about 10 more minutes.

Whole Wheat (No Knead) Olive Bread by Masterchef Jenny


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