No-Knead Whole Wheat Olive Bread

This is another version of Jim Lahey's super easy no-knead bread. I might have needed to chop up the olives a little bit before mixing them into the dough because they keep falling out when I tried to shape the loaf. But, at the same time, I like slicing the bread and biting through big chunks of olives.



The bread didn't come out as crusty as I would have liked - probably because all the fat from olives. But it has really nice, moist and chewy texture especially where you bite into pieces of olives. It also looks really pretty with all the irregular holes inside - as a bonus.



Ingredients

• 200g Whole wheat flour


• 200g Bread flour


• 5g salt


• 2g instant yeast


• 300g water


• 140g pitted olives


• Oat bran or more flour to prevent the dough from sticking

Directions

1. Mix all the ingredients together in a large bowl with a wooden spoon until well combined.


2. Cover with a plastic wrap and leave at room temperature for 18 hours.


3. Turn the dough onto floured surface. Turn over itself a few times and shape into a ball.


4. Line a clean bowl with a kitchen towel. Sprinkle generously with bran. Place the dough on the towel. Sprinkle more bran on top. Let rise for about an hour until the dough almost doubles.


5. 30 minutes before the dough is ready, preheat the oven to 450 degrees with a dutch oven and its lid inside.


6. When ready, carefully unlid the heated dutch oven. Plop the dough upside down into the pot. Cover and bake for 30 minutes. Then uncover and bake for 20 minutes more or until the top is nice and brown. Remove the bread and let cool on a cooling rack for at least an hour before cutting.


7. To store the cut bread, I leave it on the cutting board with cut side down and cover with a clean towel.