Recipe: Black and Green Olive Bread (yeast bread using whole wheat flour)

BLACK AND GREEN OLIVE BREAD

1 Tbsp. dry yeast
3 1/2 cups whole wheat flour
2 1/2 cup warm water
3 cups plus 1 handful all-purpose flour, divided use
2 tsp. salt
3 turns freshly ground black pepper
2 Tbsp. olive oil
2 cups mixed halved black and green olive
1/4 cup chopped fresh basil

Dissolve yeast in water in a bowl, stirring.

Add whole wheat flour and 3 cups of all-purpose flour, and mix by hand. Add salt, pepper, olive oil, olives and basil. Blend well with your hands, Knead and form into a round ball of dough. Place in a clean oiled bowl, cover with a towel, and place in a warm spot to rise for 30 minutes.

When dough has risen to double in size, sprinkle with remaining handful of all-purpose flour. Fold the side of dough up over the flour, turning the dough and continuing to fold the sides over.

ABOUT 15 MINUTES BEFORE BAKING:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment or wax paper.

Place dough on the baking sheet and bake until firm and crusty, for about 45 minutes. Remove from the oven and allow to cool until just warm before serving.

Makes 1 round peasant loaf
Source: Emeril's New New Orleans Cooking by Emeril Lagasse