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Step by step recipes with pictures: Rustic whole wheat bread recipe

Updated on May 19, 2013
Rustic whole wheat bread recipe with pictures
Rustic whole wheat bread recipe with pictures

Step by step recipes with pictures: Italian bread

I've always found it easy to learn cooking something if it was one of those step by step recipes with pictures, because being able to visualize all the steps a certain recipe has, makes things a lot more clear.

Making bread at home can be a challenge for most of the people, but this rustic whole wheat bread recipe, inspired by an olive rustic Italian bread recipe, is really simple and the outcome is not just delicious, but also healthy, as the whole wheat has so many benefits.

The flavor of the freshly made bread, the crispy crust, the texture and the satisfaction of having it made by yourself, will definitely convince you to repeat the experience.

Rustic whole wheat bread recipe

The recipe is very simple and fast, the dough is the traditional rustic bread dough, only it's enriched with olive and the baking pattern is a little bit changed.


  • 500 g whole wheat flour
  • 320 ml warm water
  • 15 gr fresh yeast / 4 g dry yeast
  • 1 teaspoon honey / sugar
  • 1 teaspoon salt
  • 100-125 gr black olives

If you do not like olives you can do with nuts, dried tomatoes cut into small pieces, various seeds (flax, sunflower, pumpkin, etc.), with a mix of herbs (sage, rosemary, oregano ).

Put flour in a bowl and make a hole in its center. Rub the yeast with 1 teaspoon honey or sugar and then mix with warm water (not hot!).Pour water in the center of flour and mix until the dough catches a little consistency. Then add olives cut into thin slices and to the dough.Mix with a wooden spoon because the dough is very soft and sticky, until the olives are completely embedded in the dough.

Cover the bowl with a plastic wrap and leave it in a warm place for 2 hours.

Whole wheat rustic bread recipe: the dough
Whole wheat rustic bread recipe: the dough
The dough
The dough

Whole wheat bread recipe: baking the bread

With 20 minutes before the end of the period of leavening, we put in a the oven a pot with high walls (about 30 cm high and 24 cm in diameter) of stainless steel, and with a lid on, and preheat it to 420 ° F.

Tip over the dough on a work area, well dusted with flour (the dough is quite soft, although it is elastic) and give it a round shape.

When the oven temperature reached 420 ° F, carefully remove the pot (be careful not to get burnt as it is extremely hot), remove the lid, put the dough inside, and put the lid, then quickly in the oven.Bake it for 40 minutes at 420 ° F, then remove lid and bake another 15 minutes to give it a nice color.

After the bake time is over, remove the pot from the oven, let it cool about 10-15 minutes in an upright position. In this way, the shell will remain crispy after complete cooling.

Rustic Italian bread with olives and whole wheat
Rustic Italian bread with olives and whole wheat


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    • profile image


      5 years ago

      Thank you for the recipe. I made the bread yesterday, having only one cup of wholewheat flour and the rest is white flour. The bread looked fine, but the inside is much more dense then I expected and not at all airy as at your photo, which is exactly what I wish to reach. I wish I could add a photo here, but I'm not sure how to do it. Do you have any idea what is wrong? Thanks.

    • profile image


      6 years ago

      Measurement conversion chart^^

      500 g flour=approx 4cups and 1.5 tablespoon

      320 mil water= 1 1/3 C (exactly)

    • profile image

      Alise- Evon 

      6 years ago

      My husband is from Argentina. He will love it if I can make crusty bread for him. Great hub. Thanks!

    • profile image


      6 years ago

      I made did my own calculation on amount of flour, water and yeast in ounces and teaspoons. However, I had to use more water than I calculated and so I wonder if my calculations are off.

    • profile image


      6 years ago

      Do you know how much flour and water in cup measurements?

    • profile image


      6 years ago

      Made the bread and it turned out amazing!! I was never able to make crusty bread before, but now thanks to you I can! I didn't have a dutch oven so I took two deep baking pans and placed them on top of each other.

    • mihaelaotp profile imageAUTHOR

      Mihaela Buh 

      7 years ago from Romania

      exactly like it's written,

    • profile image


      7 years ago

      Is this a no-knead recipe? Only rise for 2 hours?

    • Claudia Tello profile image

      Claudia Tello 

      7 years ago from Mexico

      Wow! Your olive bread looks REALLY good! I love crispy-shell whole wheat bread. I will try to bake it one of these days, on a special occasion.

    • profile image


      7 years ago

      best bread recepie

    • mihaelaotp profile imageAUTHOR

      Mihaela Buh 

      8 years ago from Romania

      at the beginning, mix it with flour

    • profile image


      8 years ago

      When do I add the salt?

    • Hendrika profile image


      8 years ago from Pretoria, South Africa

      I love trying homemade bread and this one looks really tasty, so I will be trying this one very soon.

    • mihaelaotp profile imageAUTHOR

      Mihaela Buh 

      8 years ago from Romania

      Thanks for the extra info! I'm not so good at it (bread baking) but my mother in law is.

    • daisynicolas profile image


      8 years ago from Alaska

      Bread is easy to do as long as one is aware of how yeast contributes to the overall bread, not just for rising, mind you. Also, a good baker knows how to look for that stage when the gluten has formed (looks like fabric when a small piece is stretched thinly). Thought to add these notes. Your bread photos are superb.


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