Olive Baguettes
  • 2packages active dry yeast
  • 1 3/4cups warm water (105-115 degrees)
  • 4 1/2cups sprouted red wheat or spelt flour
  • 2teaspoons Celtic salt
  • 16- oz. jar ripe olives, drained and coarsely chopped (kalamata olives work well, too)
  • 2teaspoons chopped fresh rosemary
  • 1/4cup cool water
  1. Preheat oven to 425 degrees.
  2. In large bowl, sprinkle yeast over warm water.
  3. Let stand until foamy, about 5 minutes. Stir to dissolve yeast.
  4. Stir in 2 cups sprouted flour and 1 ¾ teaspoons salt to make a sponge.
  5. Cover with a kitchen towel and let stand 20 minutes or until sponge is frothy.
  6. Stir olives, rosemary and 2 cups sprouted flour into sponge to make a soft dough.
  7. Turn out onto a lightly floured surface.
  8. Knead until smooth and elastic, about 8-10 minutes (or about 5 minutes in electric mixer).
  9. 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.
  10. Grease a large bowl.
  11. Add dough and turn to coat both sides.
  12. Cover and let rise in a warm place until almost doubled in volume (about 1 hour).
  13. Punch down dough and divide in half.
  14. 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 ").
  15. Place on a parchment lined baking sheet and repeat process with second half of dough.
  16. Place baguettes 3 inches apart on baking sheet.
  17. Cover loaves and let rise in a warm place until doubled in volume (about 1 hour).
  18. In a small cup stir together ¼ cup cool water and remaining ¼ teaspoon salt.
  19. Gently brush over loaves. Make several slashes over top of each loaf with a sharp knife.
  20. Bake for 30 minutes or until crust is browned and bread sounds hollow when tapped.
  21. Remove loaves from pan to wire rack and cool.