- 3 1/2 teaspoons active dry yeast
- 1 1/3 cups warm water
- 1 cup all purpose flour
- 2 cups whole wheat flour
- 1 teaspoon fine grain sea salt
- 1 cup olives (I used Kalamata, pitted and chopped)
- In a large bowl, dissolve the yeast in the warm water and let sit for 5 minutes, until mixture is foamy. Add the flours and salt, stir until mixture comes together and you can pick it up with your hands. Knead the bread on a well floured surface for about 5 minutes, or until the dough becomes smooth and elastic. Add the olives to the dough and knead them in for an additional minute.
- Form dough into a ball and transfer to a lightly oiled bowl, covering with a kitchen towel and placing in a warm area. Allow to rise for 1 1/2 hours, until it doubles in size.
- Lightly flour a large surface (kitchen counter or dough board) and turn dough onto floured surface. Using a knife, cut the dough in half, equally. Knead each half briefly to ensure olives are firmly in the dough. Form each half into a smooth ball. Place on a lightly greased, rimmed cookie sheet.Cover with a kitchen towel and let rise for another 30 minutes. While bread is rising, preheat oven to 425 degrees F.
- After dough has risen, bake in preheated oven for 35 minutes, or until golden brown. Let cool for at least 15 minutes before slicing.