Ingredients

How to make it

  • Mix water, yeast, 2 c flour, pepper, and olives together
  • allow to stand up to 4 hours. longer will develop flavor.
  • mix in salt, oil, and remaining flour and gluten until an elestic dough is formed. Knead 15 minutes by hand or as directed on your mixer.
  • oil and let rise until doubled. About 1 1/2 hours
  • punch down, form into oval or cloche and slash top
  • let rise until doubled 30-45 minutes
  • for a golden glossy crust brust with egg.
  • bake at 400 for 45 minutes or until loaf sound hollow when tapped.

Reviews & Comments 5

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  • noir 6 years ago
    One of my favorite breads! :) TY for the recipe!
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  • msbooch75 7 years ago
    Sounds good for sandwiches or a meal.
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  • maryeaudet 7 years ago
    gluten is what gives flour it's elasticity. You can buy pure gluten in the flour section or natural foods section of your grocery. Bob's Red Mill does it as well as others..and you can probably also find it on amazon. When you are working with whole wheat flour the gluten helps make the bread dough lighter...hope this helps, if not ask away!
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  • softgrey 7 years ago
    sorry if this is a dumb question...but i don't bake bread- have only made focaccia, pizza and pumpkin bread...

    so- what is gluten please?

    thank you...
    x-softie
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  • dandelion 7 years ago
    This looks like the perfect sandwich bread. Yum!
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