Poplar's Kitchen

Olive Bread

🟡 Medium Glycemic Index White Lunch Dinner Side
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Olive Bread

Bread normally has a high glycemic index, but we can certainly do something about it! Freezing then toasting the bread lowers its glycemic index by 40% (NIH), though I never deny myself some fresh bread right out of the oven. Adding an abundant amount of olives also lowers the glycemic index, and adds a mediterranean flair to it. Pair the bread with protein and fiber to further reduce the glycemic index of the meal!

If you are feeling even more ambitious about lowering the glycemic index, you can use whole wheat flour instead of all-purpose flour. I don’t enjoy whole wheat, so I don’t like this replacement. It’s not about using every glycemic index reducing trick, but strategically using the ones that give you the best balance of enjoyment and benefits.

Olive Bread

🍽️ Servings: 6 ⏳ Prep: 25 mins 🕒 Total: 4 hours

Ingredients

  • 2 tsp yeast [low]
  • 1/2 tsp salt [low]
  • 3.25 cups flour [high]
  • 1.5 cups warm water [low]
  • 1 cup kalamata olives (chopped) [low]

Steps

  1. Mix flour, yeast [low], salt [low], and flour [high] in a large bowl.

  2. Add warm water [low] and kalamata olives (chopped) [low], mix until a sticky dough forms.

  3. Let rise for 2h in a warm place, covered with a towel or lid that would allow the dough to double in size.

  4. Knead and shape, then let rise again covered for 45 min.

  5. Put the dough on a dusted pan or parchment paper, you can cut patterns and dust the top as well.

  6. Bake at 425 °F for 35 min, until golden brown.

  7. Freeze overnight and toast for reduced (medium) glycemic index, or consume fresh as high glycemic index food.