Olive Baguettes
Ingredients
- 2 packages active dry yeast
- 1 3/4 cups warm water (105-115 degrees)
- 4 1/2 cups sprouted red wheat or spelt flour
- 2 teaspoons Celtic salt
- 1 6- oz. jar ripe olives, drained and coarsely chopped (kalamata olives work well, too)
- 2 teaspoons chopped fresh rosemary
- 1/4 cup cool water
Servings:
Units:
Instructions
- Preheat oven to 425 degrees.
- In large bowl, sprinkle yeast over warm water.
- Let stand until foamy, about 5 minutes. Stir to dissolve yeast.
- Stir in 2 cups sprouted flour and 1 ¾ teaspoons salt to make a sponge.
- Cover with a kitchen towel and let stand 20 minutes or until sponge is frothy.
- Stir olives, rosemary and 2 cups sprouted flour into sponge to make a soft dough.
- Turn out onto a lightly floured surface.
- Knead until smooth and elastic, about 8-10 minutes (or about 5 minutes in electric mixer).
- Add part or all of the remaining ½ cup flour one tablespoon at a time if dough is too sticky. Shape dough into a ball.
- Grease a large bowl.
- Add dough and turn to coat both sides.
- Cover and let rise in a warm place until almost doubled in volume (about 1 hour).
- Punch down dough and divide in half.
- On a lightly floured surface roll half of dough into a 17" x 6" rectangle. Starting from long side, roll up jelly-roll fashion.Tuck ends under to form a loaf (about 16" x 2 ¼ ").
- Place on a parchment lined baking sheet and repeat process with second half of dough.
- Place baguettes 3 inches apart on baking sheet.
- Cover loaves and let rise in a warm place until doubled in volume (about 1 hour).
- In a small cup stir together ¼ cup cool water and remaining ¼ teaspoon salt.
- Gently brush over loaves. Make several slashes over top of each loaf with a sharp knife.
- Bake for 30 minutes or until crust is browned and bread sounds hollow when tapped.
- Remove loaves from pan to wire rack and cool.
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