Pine nut and olive small wholemeal breads recipe

  • Makes 12 wholemeal breads
  • 15 mins to prepare, 90 mins to prove, 55 mins to cook and 15 mins to cool
  • 255 calories / serving
  • Healthy
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171946 HERO

Combine the flour, sugar, salt and yeast in a large mixing bowl, then work the olive oil in. Add the warm water steadily until you can form a fairly sticky dough. Add a little more water if it is too stiff, then turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

Place in a large, clean mixing bowl and cover with clingfilm. Leave to rise in a warm place (an airing cupboard for example) for 1 hour or until doubled in size.

Grease a large baking tray. Turn the dough out onto a lightly floured surface, knock it back and knead again, this time incorporating the olives and pine nuts for 3-4 minutes until smooth and elastic. Divide into 12 pieces and shape roughly into rolls.

Arrange on baking trays lined with nonstick baking paper and cover loosely with an oiled piece of clingfilm. Leave to rise again in a warm place for 30-40 minutes.

Pre-heat the oven to 230°C and bake for 25-35 minutes until golden and risen. Remove and allow to cool on the trays.

Freezing and defrosting guidelines

Bake according to the recipe. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.

  • Ingredients

  • 700g wholemeal bread flour
  • 1tsp salt
  • 1tsp dried yeast
  • 1tsp sugar
  • 1tbsp olive oil
  • 400-450ml warm water
  • 100g pitted black olives, sliced
  • 75g pine nuts
  • Energy 1075kj 255kcal 13%
  • Fat 8g 11%
  • Saturates 1g 5%
  • Sugars 2g 2%
  • Salt 9g 15%

of the reference intake
Carbohydrate 37.8g Protein 9.3g Fibre 6g


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