active dry yeast
warm water (105-115 degrees)
sprouted red wheat or spelt flour
jar ripe olives, drained and coarsely chopped (kalamata olives work well, too)
chopped fresh rosemary
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.