Whole Wheat Pullman Loaf with Tapenade

Olive tapenade bread

I must admit that I use my Pullman pan quite frequently – there is something about those neat, square pieces that seem to make my sandwich more special. However, I wanted to change things up a bit, and decided to get a little creative. Normally I prefer sweet swirled breads, but sometimes something savory is needed. I found that this French olive spread (tapenade) is just the thing.

Tapenade bread 2

As you can see my swirls aren’t perfect, but I liked the rustic look it gave the bread, and found it to be a wonderful afternoon snack. My non-olive-eating family was also impressed; the olive oil tamed down the strong olive flavor, making this bread so delicious.

whole wheat pullman loaf with tapenade | bread in 5

I used our Soft Whole Wheat Sandwich bread recipe from Healthy Bread in Five Minutes A Day (page 92).  This dough is enriched with eggs and honey, so it needs to bake at 350F, but if you use a lean dough (no eggs or sweetener), you can bake at 450F for a shorter timer (see below). You can find the recipe for tapenade in Pizza and Flatbread in Five Minutes a Day (page 213).

Tapenade bread in the pan

If you’ve never worked with a Pullman pan before, you can find our how-to instructions here. I used two pounds of the dough, and rolled it out into a rectangle about 1/8 inch thick. I then spread 1 1/2 cups of the tapenade over the dough, rolled it up, and placed it in the greased pan (if you are unfamiliar with rolling up dough, you can find our instructions here). Let the dough rise for about an hour and a half. Bake the loaf at 350 for about 60 minutes (or 45 minutes if you used lean dough). Turn the dough out of the pan and let cool completely before slicing.

Tapenade bread on peel

20 thoughts to “Whole Wheat Pullman Loaf with Tapenade”

  1. I just made a fresh batch of whole wheat olive oil dough, will give this a try! I also love my Pullman pan for the square slices! Nice to change it up every now and then.

  2. For the life of me, I cannot figure out how to make a new post, so I am just adding on here although it has nothing to do with Pullman pans. Sorry…..
    I am making the quinoa bread HBin 5 p. 132 and havee all dry ingredients mixed. However, I just noticed that there is neither oil, eggs nor a sweetener in this recipe. Just worried that this will be a bit tougher than I like. For example, I have moved on from the Master WWh master recipe to the Soft WWh Sandwich recipe. I am wondering if I can/should add some olive oil to this with out negative effects.
    Maybe you have addressed this, but wondering if you can give some general guidelines when making additions OR subtractions of Oil or Sweetener (honey/maple syrup/molasses). Especially if either requires adjustments in flour or liquid. Maybe it just makes it a whole other recipe!
    I have been making recipes at least 1-2 times a week from HB in 5 for the last 6 months and sharing with all I know. Love your book!

    1. can add olive oil but will probably have to decrease the water a bit. In general, you can swap oil for water in a recipe up to about 1/4 cup without changing the dry ingredients. Liquid sweeteners may require slight increases in dry ingredients (or decreases in water), maybe 1/8 cup or so of either. Will need to experiment.

      1. Thanks for your reply. Before I got your answer,
        I had already gone ahead with the recipe as written. Just took it out of the oven this a.m. It is not tough at all. Very moist. The crust is a little crunchy (I bake in bread pans). Yummy

        But my favorite still remains the Whole Wheat with olive oil to which I substitute molasses for half of the honey.

  3. I have a question completely unrelated to this post. For the hand pies in Artisan Pizza in 5 on pg 274, I don’t see anywhere where it says to slash the tops of the pies, but in the color insert picture it looks like you slashed the tops, which I thought was necessary when making pies to let out the steam. So, do I slash the pies before baking? I’m LOVING the book, by the way, I have a long list of stuff to try! The hand pies and fruit galettes being on the top of the list..

    1. Don’t absolutely have to; I think you’re seeing natural leakage. At this temp, they won’t blow out.

  4. Oh, one more question… Yesterday I made the bechamel sauce on pg 117 of Artisan Pizza in 5, and when I made it it was beautifully smooth, but then I refrigerated it for later that night and when I pulled it out of the fridge and stirred it up, it had lots of lumps. I think a layer had formed on the top which created the lumps when stirred. So, any tips on storing the sauce to avoid getting lumps?

  5. I made the Soft Whole Wheat Sandwich Bread from HBin5 yesterday afternoon, and accidentally left it out overnight (in my 70 degree home). In the morning, it had risen a LOT. Did I ruin it? I’m concerned because of the eggs in the recipe…

    1. I know the FAQs say it’s ok if it doesn’t have eggs in it, but it seems like from some of the responses some extra time is okay. These are fresh eggs from my neighbor’s hens, if that makes a difference.

  6. Are there recipes for gluten free breads in your English version of Bread in Five please?
    I am desperate to find decent GF bread recipes.

    1. Hi Barbara,

      There are no g-f recipes in the British edition of the book. They are in the Healthy Bread book and the Pizza book. If you search this site for g-f breads you will find a couple to try.

      Thanks, Zoë

  7. I tried making the sandwich bread from HBin5 and while it tastes fabulous, it doesn’t hold together at all and my sandwiches are in a crumbly mess. What am I doing wrong?

  8. Just stumbled upon this website! I am so excited as I love the “5 minutes a day” books!
    I am new to the blogging world and always looking for inspiration…I will definitely be back (I have marked it as a favorite, added it to Bloglovin’ and pinned this recipe to by “bread” board!

  9. Hi there, I have your books and I am now shopping for a pullman bread pan. Can I ask you which brand you recommend? Thanks

  10. A few questions:
    1. What size Pullman did you use, and, if you used the smaller, how would you need to change the instructions for the 13″ pan (besides the obvious of needing more dough)? Longer rise time, rest time, temp, etc.

    2. My fridge is overloaded with huge vats of dough. Once it has gone through its 2-hour rise on the counter and has chilled in the fridge, can I dump it in with another chilled dough of the same type? Wondering if the dough would be negatively impacted by being handled outside of its preparation time.


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