THIS RECIPE HAS BEEN REVISED FOR A SHORTER RESTING TIME. Olives are salty so with this recipe, you don’t need as much salt as with other breads. For a softer loaf, use 1 cup whole wheat and 2 cups bread flour. Always aerate your flour before measuring. - Jenny Jones
- 2 cups whole wheat flour
- 1 cup bread flour or all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon yeast (instant or active dry)
- 3/4 cup chopped pitted kalamata olives, patted dry
- 1 1/2 cups cool water
- about 2 Tablespoons extra flour for shaping
- Combine flours, salt, yeast, and olives in a large bowl. Stir in water until it’s well combined.
- Cover with plastic wrap and let stand at room temperature for 8 to 12 hours (even longer is fine).
- Dough will become puffy. Transfer it to a lightly floured surface and sprinkle with a little flour. Using a scraper, fold dough over 10 - 12 times & shape into a rough ball.
- Place in a parchment-paper lined bowl (not wax paper) and cover with a towel. Let stand on counter top for 1 hour.
- After 25 minutes, place a 5-quart Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450.
- When oven reaches 450 (& dough has stood for 1 hour) carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
- After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake about 10 more minutes.
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