1 tb Yeast
4 c Bread flour
2 c Wholemeal flour
1/4 c Buckwheat flour
2 tb Olive oil
2 ts Sea salt
1 1/2 c Chopped black olives or
-substitute; (see above)
Olive oil and sea salt to
-garnish
Mix the yeast, water and 2 cups of the plain flour and mix well with a
wooden spoon for 3 minutes, until the mixture resembles a thick batter.
Cover with plastic wrap and allow to ferment for 2 hours.
Add all the remaining ingredients to the sponge and mix to a soft dough.
Turn out onto a floured bench and knead well for about 10 minutes. Return
the dough to an oiled bowl and allow to rise once more for an hour.
Remove the dough from the bowl and divide into four even pieces. Working
with one piece at a time, flatten the dough to a thickness of 1cm. and
approximately 30cm. X 10cm. With a sharp knife, make deep cuts in the dough
1cm. inside each edge and extending from once side of the dough to the
other. When you have made four cuts, gently pull the top and bottom of the
dough to stretch the cuts, making the cuts look like rungs on a ladder.
Complete the other pieces of dough in the same manner. Allow the dough to
rise for 30 minutes, and brush with olive oil.
Bake at 200c. for 20-25 minutes, until the loaves are crisp and golden.
Yields
1 servings
