Prep 3 hrs
Cook 50 mins
Need a loaf to serve with your next Italian dinner? This crusty boule is packed with sun-dried olives and has just enough sourdough starter for a bit of interest. Instant yeast guarantees a rise, but this is a fairly low rising loaf. You'll notice there's no salt in the dough itself - the olives provide plenty!
- 4 cups whole wheat bread flour
- 1⁄3 cup fine cornmeal
- 1⁄3 cup potato flour
- 1⁄2 tablespoon instant yeast
- 1 teaspoon fennel seed
- 1 teaspoon dried basil
- 2⁄3 cup mature sourdough starter (fed)
- 2 cups warm water
- 2 tablespoons olive oil
- 1 tablespoon honey
- 175 g sun-dried olives, chopped (packed in oil, drained)
- In the bowl of a stand mixer, whisk together the flour, cornmeal, potato flour, yeast, fennel seed and basil.
- Add the sourdough starter, water, oil and honey.
- Begin kneading with the dough hook on low speed.
- Knead for 10 minutes, then add the olives and knead 2 minutes more.
- Cover and let rest 45 minutes.
- Stir down and scrape into a bowl lined with a well-floured tea towel or a round brotform.
- Cover and let rest 1 hour.
- Preheat the oven to 450F and place a pan of hot water on the lowest rack.
- Place a greased baking sheet over the loaf in the bowl and flip out. Remove the towel.
- Slash the top of the loaf 3-4 times and place in the oven.
- Immediately reduce the oven temperature to 400F and bake for 20 minutes.
- Remove the pan of water and continue baking for 30 minutes longer.
- Slide immediately onto a wire rack and cool completely before slicing.