Black Olive Bread

This is a chewy, crusty country loaf that goes well with all foods Greek or Italian, or does an excellent job being the base for a number of sandwich fillings…Adjust the amount of coarsely cracked black pepper to your own taste.

1 envelope (2 1/2 teaspoons) active dry yeast or 2 teaspoons instant yeast
2 cups warm water (100° to 110°F)
2 1/2 cups (about) all-purpose unbleached flour
2 cup whole whole wheat flour
1/2 c gluten
1 Tbs coarse black pepper
2 teaspoons salt
2 tablespoons olive oil
1 1/2 cups flavorful black olives, such as Kalamata, pitted and coarsely chopped

Mix water, yeast, 2 c flour, pepper, and olives together and allow to stand up to 4 hours, longer will develop flavor.Mix in salt, oil, and remaining flour and gluten until an elastic dough is formed. Knead 15 minutes by hand or as directed on your mixer.Form into ball, oil, and let rise until doubled- about 1 1/2 hours.Punch down, form into oval or cloche and slash top.Let rise until doubled 30-45 minutes…for a golden glossy crust brush with beaten egg before baking.
Here the dough is almost ready to bake…

bake at 400 for 45 minutes or until loaf sound hollow when tapped.