Breads and Bakes,  Flax Seeds,  Olives,  Pumpkin Seeds,  Sunflower Seeds

Seeds and Olives Bread

I make most of the bread we eat in our home and we really enjoy it. If you want fresh bread in the morning you can try the No-Knead Dutch Oven Bread I posted a while back as you get everything ready in the evening and you just need to warm up the oven and let it bake in the morning. The below is a recipe that will take you about 2 -2.5 hours from start to finish, I usually make it during the weekend and it lasts our family of 5 for a couple days.


Until recently I would only make plain bread but lately I started experimenting with Olives and seeds, tomato bread, cheese and olives bread – they are delicious. We love to eat a warm bread with some herbs and garlic butter. It’s so easy to make bread and your house will smell divine. Give this recipe a try and you will not be disappointed.

I hope you have a 5 quart dutch oven, if not make sure to get one as you get ready to try this recipe. Amazon has quite a few options, I particularly like the Lodge or Le Creuset ones but Lodge are definitely more accessible.


  • 5 cups flour
  • 3 cups hot water
  • 1 TBSP active dry yeast
  • 1 TSP salt
  • 2 TBSP olive oil
  • 1/2 cups chopped olive
  • 1/2 cups flax seeds
  • 1/4 cups sunflower seeds
  • 1/4 cups pumpkin seeds
  • Optional spices – rosemary, basil, oregano (about 1/2-2 TSP of each fresh or dry)


  • Add the flour, water, salt and yeast to a mixing bowl and combine all ingredients using an electric mixer. No need to overdo it, just until everything is well combined. You can also knead the dough by hand I just find it easier using my KitchenAid Stand Mixer and the hook attachment
  • Add the oil in your hand and use your hand to separate the dough from the bowl and arrange the dough in a round ball shape
  • Cover the bowl with a kitchen towel or plastic foil and let it rise for about 1h
  • In the meantime preheat the oven at 375 F degrees, place the dutch oven in the oven while it’s warming
  • When the dough has doubled in size add the seeds, olives and spices and knead the dough to combine everything
  • Remove the dutch oven from the oven, sprinkle flour on the bottom and add the dough
  • Place the lid and let the bread bake or half hour
  • After half hour remove the lid and late it bake for another half hour
  • Remove from oven and from the baking dish and cover it with a towel, let it cool before cutting. If you prefer a bread that’s easier to cup sprinkle few drops of water on top before coving with a kitchen towel, this way it will be easier to cut.




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