Ingrients & Directions
7 c Bread flour, 2 lb or more
-if needed
2 ts Raw wheat germ
2 ts Dried thyme, coarsely ground
1 1/3 c Nancy Silverton’s starter OR
1 1/3 c Yeast alternative
2 c Tap water, 70 degree
1 tb Salt
1 c Greek Kalamata olives * PLUS
1 c Oil cured olives *
1 tb Active dry yeast
* Pitted and roughly chopped.
Nancy Silverton’s sturdy olive bread has a delicious aroma of real
olives, but not overpoweringly so. This time
Yields
2 Servings