Olive Loaf

I woke up today after having had a dream about how delicious this olive loaf bread was going to turn out. We love black olives, and sprouted whole wheat bread, so all we'd have to do is dunk this loaf in olive oil and enjoy it with a tomato slice or a piece of cheese. Yum!

Okay, so my starter from yesterday looks like this:

Starter from yesterday

I'm going to measure 200g of sprouted whole wheat flour:

200g sprouted whole wheat flour

And add 10g of salt:

210g of salt and flour

Then add it to the starter:

Mixture

Stir it until a dough forms:

Dough

Cover it, and let it rise for four hours at room temperature to get this:

Risen dough

Gather it into a ball and flip it onto my work surface:

Flipped dough

Pit 22 olives:

Olives

Then flatten the dough into a rectangle shape:

Spread dough

Spread the olives on the flattened dough in alternating rows:

Spread olives

Gently roll the dough into a log shape:

Partially rolled log

And complete rolling the log:

Rolled dough

Place it in a loaf shaped pan:

Loaf in pan

Preheat the oven to 425 degrees while the dough proofs:

Preheat oven to 425 degrees

Two hours later, my loaf looked like this:

Proofed dough

Score it:

And put it in the preheated oven to bake for 15 minutes:

Baking loaf

Then, reduce the heat to 350 degrees and continue to bake for 35 minutes:

Bake at 350 degrees for another 35 minutes

Remove it from oven:

Done bread

And place it on a cooling rack for two hours:

Olive loaf

Slice it, and enjoy!

Sliced olive loaf

CHEF TOOR'S
BREAD MAKING TIPS

#1 

No knead: Make the yeast do the work for you.​

#2

Crumbs: While baking, cover the dough to obtain a crust.

#3

Reliable: Always measure your ingredients.