BLACK OLIVE BREAD
BLACK OLIVE BREAD
MAKES I OBLONG LOAF
FOR THE SPONGE:
½ cup (4 fI oz/125 ml) lukewarm water (100°F/38°C)
1 cup (8 fl oz/250 ml) milk, at room temperature
1 tablespoon honey
1 tablespoon active dry yeast
½ cup (2 ½ OZ/75 g) whole-wheat (Wholemeal) flour
½ cup (2 oZ/60 g) medium-grind rye flour
1 teaspoon salt (use
½ teaspoon salt if olives are very salty)
2 tablespoons olive oil, plus extra for greasing
2-2¼ cups (10-12 oz/ 315-375 g) bread flour, plus extra as needed
1 ½ cups (7 ½ oZ1235 g) pitted black olives, whole or chopped, patted dry
To make the sponge (See Swedish Rye), combine the water, milk, and honey in a heavy-duty mixer fitted with
the whisk attachment. Sprinkle the yeast over the liquid and stir to dissolve.
Let stand until foamy, about 10 minutes. Add the whole-wheat and rye flours and
beat on medium speed until smooth, about 1 minute. Cover loosely with plastic
wrap and let stand until bubbly, 1-2 hours.
Add the salt, oil, and 1 cup (5 oz/155 g) of the bread flour to the sponge and
switch to the paddle attachment. Beat on medium speed for 1 minute. Beat in the
remaining bread flour, \12 cup (2½ oz/75 g) at a time, until the dough pulls
away from the bowl sides. Switch to the dough hook. Knead on low speed, adding
bread flour 1 tablespoon at a time if the dough sticks, until smooth but
slightly tacky when pressed, about 6 minutes.
Transfer the dough to an oiled deep bowl and turn the dough once to coat it.
Cover loosely with plastic and let rise at room temperature until doubled in
bulk, 1½-2 hours.
Line a heavy baking sheet with parchment (baking) paper and brush the paper with
oil. Turn the dough out onto a lightly floured board. Pat it into a large oval
and sprinkle evenly with the olives. Fold the dough over and knead it lightly to
distribute the olives evenly. Shape into an oblong loaf, gently pulling the
surface taut from the bottom. Place on the prepared sheet and cover loosely with
plastic. Let rise until doubled in bulk, about 1 hour.
Place a baking stone on the bottom oven rack and preheat to 425°P (220°C). Using
a thin, sharp knife, make a few shallow slashes on the diagonal down the length
of the loaf. Place the pan on the stone and reduce the oven temperature to 3750P
Cl900C). Bake until the loaf is golden brown, 45-50 minutes. Transfer to a rack
and let cool completely.
OLIVES
Dozens of domestic and imported cured olives exist from which to choose, all
varying in size, flavor, color, and degree of saltiness.Many of them make
delicious additions to yeast bread. Black olives are tree ripened and cured in
vinegar brine or dry-cured with salt, which makes them wrinkled instead of
plump. Use imported Greek Kalamata or French Nicoise olives in this hearty loaf.
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