An Easy Brown Loaf with Olive Oil

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Hello friends! Today I’m sharing our favourite family brown bread, a loaf we have gotten into the routine of baking bi-weekly, now that our youngest is on solids too.

If you’ve ever wanted to make your own sandwich bread but thought this is something that only baking nerds or hardcore hippies do, I’m giving you permission. Ditch the supermarket loaves and come join us on the other side.

I will show you how we tweak Paul Hollywood’s famous brown loaf from How to Bake, to accommodate our own family needs for reduced sodium (and make the most of our lovely olive oil supplied yearly from Greece). The result is a light, healthy loaf, great for sandwiches. The perfect base for a whole lot of healthy lunches for little tummies.

Baking with olive oil – Are you serious?

Across Mediterranean cultures, olive oil is not a novelty, even for baking. Spanish, Italian, and Greek home bakers would not bat an eyelid at this suggestion, olive oil in the Mediterranean being used not only for savoury breads but even for cakes, muffins, and cookies.

This confidence comes from years of tradition and the undeniable fact that olive oil is a proven ingredient that delivers on both taste and nutrition. It is a culinary tradition that has nourished people for generations.

Olive oil, especially extra virgin olive oil, is rich in monounsaturated fatty acids, antioxidants, vitamin E, and vitamin K. These components contribute to heart health and may help lower LDL (the “bad” cholesterol).

Substituting olive oil for butter or other saturated fats in baked goods can make treats a little healthier without sacrificing flavour. (Exceptions would be flaky pastries, laminated doughs and frostings – stick to butter for those!)

Common concerns about baking with olive oil

Will it be stable in the oven?

Concerns about olive oil’s smoke point are often overstated. Extra virgin olive oil has a smoke point ranging from about 190°C to 210°C (374°F to 410°F), and most baked goods never exceed these temperatures internally, thanks to their moisture content. As explained in The Mediterranean Dish’s comprehensive guide, baking relies mostly on indirect, radiant heat, which allows olive oil to perform just as well as other fats.

Will the flavour be overwhelming?

Many people, including my dear mother-in-law, fear that olive oil might leave an “oily” taste or alter the texture of a bake. In reality, olive oil is beautifully integrated in cake or bread mixes and it contributes to a moist and tender texture.

Why homemade sandwich bread?

There are plenty of reasons to bake your own bread. Commercial breads are often full of unnecessary additives such as E-numbers, extra sugar and palm oil. All those ingredients are used to extend shelf life and improve texture but that may compromise nutritional quality. When you make your own bread you have:

• Control over ingredients: You decide what goes in your bread. No artificial preservatives or additives!
• Healthier fats: Olive oil, with its heart-healthy monounsaturated fats, is a much better choice than butter or palm oil.
• Less salt & sugar: You can reduce salt for a subtler flavour and lower sodium intake while still achieving a tender crumb.
• Superior freshness: Nothing beats the taste and texture of freshly baked bread compared to prepackaged loaves.

Easy Brown Loaf Recipe

Method

1. Mix Dry Ingredients:
   In a large bowl, combine the wholemeal and white flours, salt, and yeast.
2. Add Wet Ingredients:
   Drizzle in the olive oil and pour in the lukewarm water. Mix until a rough dough forms, about 10 minutes (less if using a mixer).

1. Knead the Dough:
   Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. You’ll notice a softer, silkier texture thanks to the olive oil.
2. First Prove:
   Place the dough in a lightly oiled bowl, cover with a tea towel or clingfilm, and let it rise in a warm spot for about 1 hour, or until doubled in size.

1. Shape and Second Prove:
   Knock the air out by gently folding the dough on a lightly floured surface. Shape it into a loaf (or if you’re feeling adventurous, do the classic Paul Hollywood move and tie it into a knot). Place the shaped dough into a lightly oiled loaf tin. Cover and let it rise again for another 45–60 minutes.

Having gone through several cheapie loaf tins, I now use this Le Creuset 30cm carbon steel tin, still going strong for the last 2 years with very frequent use.

1. Bake:
   Preheat your oven to 220°C (425°F) with an empty tray in on bottom shelf. When your oven is at 220, pour a glass of water in the empty tray and bake your bread for 20 minutes. Lower to 180°C (356F) and bake for another 10 minutes. Your loaf should be golden and sound hollow when tapped underneath.
2. Cool and enjoy:
   Remove from the tin and cool on a wire rack. Be patient, don’t be like me! Slice once it’s cooled down for the best texture.

Final thoughts

I hope this easy brown loaf inspires you to enjoy the process of baking and the joy of making something nutritious and beautiful from start to finish!

Until next time!

M

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Food in Greece: Your Complete Guide

Natural Red Easter Egg Dye with Onion Peels (+ some egg books 🥚📚)

Greek Easter Traditions: 10 Activities for Diaspora Kids & Mixed Heritage Families + Free Printable Placemats🐣

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