for 3 -4 loaves
- 0.333 cup Fresh yeast
- 3.333 cups Whole-wheat flour (and a little flour for dusting)
- 1 tablespoon sugar
- ½ cup warm milk
- 5 tablespoons olive oil
- ⅔ cup black Olives (chopped and stoned)
- 1 tablespoon salt
Put the yeast, flour, sugar and a cup of lukewarm water into a baking bowl and knead well.
Then put the baking bowl and leave to rise in a warm place for 30 minutes.
Take out and knead in the warm milk, olive oil and finely chopped olives. Dust with a little flour and leave to rise for a further 45-55 minutes.
Next, form two or three flat loaves and brush with hot water. Leave to rise for a further 20 minutes.
Bake in an oven preheated to 220°C | 425F | gas 7 until brown and crusty; 20-30 minutes. The bread is done when it sounds hollow when tapped.