Recipe

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• 1 envelope (2 1/2 tsp) active dry yeast
• 2 cups warm water (100o to 110of)
• 2 1/2 cups (about) all-purpose unbleached flour
• 2 cup whole whole wheat flour
• 1/2 cup gluten
• 1 tbsp coarse black pepper
• 2 tsp salt
• 2 tbsp olive oil
• 1 1/2 cups flavorful black olives , such as gaeta, pitted and coarsely chopped

• 1 Mix water, yeast, 2 c flour, pepper, and olives together
• 2 allow to stand up to 4 hours. longer will develop flavor.
• 3 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.
• 4 oil and let rise until doubled. About 1 1/2 hours
• 5 punch down, form into oval or cloche and slash top
• 6 let rise until doubled 30-45 minutes
• 7 for a golden glossy crust brust with egg.
• 8 bake at 400 for 45 minutes or until loaf sound hollow when tapped.