Olive Boule

By The Canadian Living Test Kitchen

8 people added this to their Recipe Box

This recipe makes 16 servings

Nutritional Info
Per slice: about	-
cal	134134 cal
pro	4 g4g pro
total fat	2 g2g total fat
sat. fat	00 sat. fat
carb	26 g26g carb
fibre	2 g2g fibre
chol	0 mg0mg chol
sodium	380 mg380mg sodium
% RDI:	-
calcium	11 calcium
iron	1313 iron
folate	2525 folate

Don't let the two-step process of this special round loaf scare you. The first step takes a mere 10 minutes and is key to developing the loaf's deep granary flavour. Spraying the oven in the initial stage of baking produces a thick, chewy, deep golden crust.

Ingredients

3/4 cup warm water 3/4 3/4cup cupwarm water
2-1/2 cups all purpose flour , (approx)2-1/2 2-1/2cups cupsall purpose flour, (approx)
1/2 cup whole wheat flour 1/2 1/2cup cupwhole wheat flour
2 tsp salt 2 2tsp tspsalt
1/3 1/3cup cuphalved pitted oil-cured black olives
Sponge:
1 cup rye flour 1 1cup cuprye flour
1/2 cup all-purpose flour 1/2 1/2cup cupall-purpose flour
3/4 cup warm water 3/4 3/4cup cupwarm water
1/2 tsp active dry yeast 1/2 1/2tsp tspactive dry yeast or quick-rising yeast

Preparation

Sponge: In bowl, stir together rye flour, all-purpose flour, water and yeast. With wooden spoon, beat until smooth and thick. Cover with plastic wrap; let rise at room temperature for at least 12 hours or for up to 24 hours.

Stir warm water into sponge. Add 2 cups (500 mL) of the all-purpose flour, whole wheat flour and salt, stirring until shaggy dough forms.

Turn out dough onto lightly floured surface. Knead until dough is smooth and elastic, adding enough of the remaining flour as necessary, about 10 minutes.

Place in greased bowl, turning to grease all over. Cover and let rise in warm draft-free place until doubled in bulk, about 2 hours.

Grease rimless baking sheet; set aside.

Punch down dough; gently knead in olives. Form dough into ball; place on prepared pan. Cover with damp tea towel; let rise in warm draft-free place until nearly doubled in bulk, about 45 minutes.

With sharp knife, cut 3 shallow slits in top of loaf. Place in centre of 400°F (200°C) oven. With spritzer bottle, spray cold water onto walls and floor of oven (avoiding light bulb) until steam fills oven, about 10 seconds.

Quickly close oven door to trap steam; wait for 5 minutes then repeat steaming with spritzer bottle of cold water. Bake until golden and loaf sounds hollow when tapped on bottom, 55 to 60 minutes. Transfer to rack and let cool.

Additional information : Variation
Cheesy Breadsticks: Replace olives with 1-1/2 cups (375 mL) shredded old Cheddar cheese. Divide dough into 16 pieces. With fingertips, roll out each piece into 7-inch (18 cm) long torpedo shape. Let rise as directed. Bake, spraying oven as directed, for about 20 minutes.

Spreads
Blue Cheese Butter (for Olive Boule and Flax Crackers): In small bowl, beat 1/4 cup (50 mL) butter, softened. Fold in 1/2 cup (125 mL) cold crumbled blue cheese to make chunky butter. (Make-ahead: Refrigerate in airtight container for up to 1 week; let come to room temperature to use.) Makes about 1/2 cup (125 mL).

Per 1 tbsp (15 mL): about 81 cal, 2 g pro, 8 g total fat (5 g sat. fat), trace carb, 0 g fibre,
22 mg chol, 159 mg sodium. % RDI: 4% calcium, 7% vit A, 1% folate.

Source : Holiday Celebrations: 2007