Olive Bread
A mixed-grain bread made with black olives, whole wheat flour, and rye flour.
Ingredients
water
12.5 oz
fresh yeast
0.3 oz
bread flour
15 oz
whole wheat flour
2 oz
rye flour
3 oz
salt
0.4 oz
olive oil
1 oz
basic yeast starter (see page 105)
2 oz
pitted black olives (whole or halved)
6 oz
Instructions
1
Mixing
Use the direct dough method (mixed fermentation). Mix all ingredients except the olives on speed 1 for 10 minutes. Add the olives and mix for another 4-5 minutes.
2
Fermentation
Ferment at 75°F (24°C) for 90 minutes.
3
Shaping
Shape as for the Italian ham bread (see page 117).
4
Baking
Bake at 425°F (220°C), using steam.
