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Savory Superfood Whole Grain Bread Recipe

Ingredients

Scale
  • 1/2 cup chopped black olives
  • 4 tablespoons fresh thyme
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 cups water
  • 1/2 cup hemp seeds
  • 4 pitted dates
  • 3 cups biodynamic whole wheat flour (such as Isis, all-purpose gluten-free flour (such as Bob’s Red Mill) or white whole wheat flour)
  • 1/4 cup chia seeds
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons unrefined sea salt
  • 1 1/2 teaspoons black pepper

Instructions

  1. Preheat the oven to 400 degrees and position a rack in the bottom third of the oven. Lightly oil a 9 by 5 by 3-inch loaf pan with olive oil.
  2. Place the olives, thyme and olive oil in a food processor; process until well blended. Set olive “paste” aside.
  3. In a high-speed blender (such as a Vitamix), process the water, hemp seeds and dates until well blended. Set hemp seed liquid mixture aside.
  4. In a large mixing bowl, whisk together the flour, chia seeds, baking powder, salt and pepper. Use a fork to drop the olive “paste” over the top of the flour mixture and stir in to distribute. Make a well in the center of the bowl and add in the hemp seed liquid mixture. Using a whisk or fork, and starting from the center, gradually stir in the flour until most of it is incorporated. Gather the moist dough inside the bowl with lightly floured clean hands. Bring the dough together, turning it over in your hands 10 to 12 times, and form into a lumpy ball. Cover the bowl with a dish towel and set aside to rest for 15 to 20 minutes.
  5. Turn out the shaggy dough onto a lightly floured work surface. Lightly flour your hands and gently knead the dough, while forming an oblong loaf. Place the loaf, seam at the bottom, in the lightly oiled pan. Using a knife, make 2 diagonal cuts that cross in the center, about 1/2-inch deep. Dust the loaf with flour, cover the pan with a dish towel, and let sit for 10 minutes.
  6. Put the loaf in the oven and bake for about 50 to 55 minutes, or until well-risen, crusty and slightly browned. This bread is best served warm or toasted, dipped in olive oil.