Homemade bread with olives and seeds

I woke up on Saturday morning with the thought of making a different bread, so I took the bread machine off the shelf and gathered a few ingredients I like: olives and a mix of seeds. I enjoy the combination because it works well for both breakfast and a quick snack. It turned out to be a flavorful bread that I repeated at the family's request. I find it suitable when you have guests; it never lasts long. Quick Info Total time: about 3 hours and 30 minutes (including rising and baking in the bread machine) Preparation time: under 10 minutes (preparing and putting everything in the machine) Cooking/baking time: 3 hours (full program for kneading, rising, and baking) Servings: 1 large loaf (8-10 slices) Difficulty: very easy if you use the bread machine Recipe type: homemade bread for regular meals or snack platters Ingredients 350 ml water 700 g white wheat flour (sifted) 1 teaspoon iodized salt 2 teaspoons brown sugar 3 tablespoons olive oil 3-4 tablespoons mixed seeds (flax, pumpkin, sunflower, sesame) approximately 100 g sliced olives (black or green, as preferred) 1 packet of dry yeast (Dr. Oetker or similar, usually 7 g) Preparation method 1. Put the ingredients in the bread machine in this order: water, sifted flour, salt, sugar, olive oil, yeast. The order is important so that the yeast does not come into direct contact with the salt or liquid too early, which can affect the rising. 2. Add the sliced olives and seeds from the beginning. Usually, the machine's manual recommends adding them after 30 minutes, but I've found there's no problem if you put them with everything else, and the bread will have a uniform structure. 3. Start the machine's program for kneading, rising, and baking. On most models, this program lasts 180 minutes (3 hours). 4. In the first 30 minutes, check the dough. If you see it sticking too much to the sides of the pan, adjust slightly with a spoonful of flour, a teaspoon of water, or a bit of olive oil. Do not let the dough remain sticky or too dry. 5. After half an hour, once the dough has formed, do not open the lid until the program is finished. This helps maintain the temperature and allows it to rise. 6. When the program is complete, leave the bread in the pan for another 30 minutes with the lid closed. It finishes baking, and the crust becomes more stable. 7. Remove the bread onto a kitchen towel, cover it, and wait for it to cool slightly before slicing. If you can wait, the texture is better after half an hour. Why I make this recipe often I love having fresh bread with little effort. The combination of olives and seeds adds flavor without needing other spices. The slices do not crumble and can be used for sandwiches. It’s the kind of recipe you make without spending too much time in the kitchen. Tips and variations Tips Flour matters: if you use flour that is too weak or too moist, adjust the amount of liquid (with small spoonfuls of water or flour). Olives: choose pitted olives, well-drained from brine. If you prefer a crunchier crust, leave the bread uncovered for 10-15 minutes after removing it. Substitutions You can use only sunflower seeds or only sesame if you don’t have the complete mix. Olive oil can be replaced with sunflower oil, but it will lack the specific flavor. If you don’t have brown sugar, use white sugar, but put a little less. Variations Green or black olives, to taste. Add 1 tablespoon of dried oregano for a different flavor. You can include a little dehydrated onion or garlic flakes, but not too much to avoid overpowering. Serving ideas A simple slice, spread with a little olive oil, works for breakfast. The bread is also good for sandwiches with vegetables or cheeses. It pairs well with platters of cold cuts, especially when you have guests. Frequently asked questions 1. Can the recipe be made without a bread machine? Yes, you can knead by hand and bake in the oven. However, you will need to respect the rising times and adjust the oven temperature to about 180-200°C until golden brown. 2. What do I do if the bread doesn’t rise enough? Check the freshness of the yeast and the order of the ingredients. If the dough seems too dense, add 1-2 tablespoons of water. 3. Can I use whole wheat flour? You can use up to 200-300 g of whole wheat flour in total, but it will result in denser bread and may require a bit more water. 4. Can this bread be frozen? Yes, after completely cooling, slice and put in the freezer. When defrosting, keep the good texture by warming the slices slightly in a toaster or oven. 5. Do I have to put the seeds in from the beginning? From experience, if you put them in at the beginning, it’s not a problem. You can also add them at the machine's signal if you prefer the seeds not to be fully incorporated into the dough. Nutritional values Approximately, for one slice of bread (out of 10 slices): Calories: about 180 kcal Protein: 5-6 g Carbohydrates: 33-35 g Fats: 4-5 g (depending on the seeds and olives used) Fiber: 2-3 g Values may vary depending on the type of flour and the exact amount of seeds/olives. The bread has a good supply of carbohydrates and proteins, while the seeds add healthy fats and fiber. Storage and reheating Keep the bread wrapped in a clean towel or in a paper bag. It stays fresh for 2-3 days at room temperature. For a longer period, slice and freeze. The slices can be easily warmed in a toaster or oven. If left longer, the crust tends to harden, but the crumb remains good.

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