Olive Boule Olive Boule

Author: Canadian Living

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.

  • Portion size 16 servings
  • Credits : Holiday Celebrations: 2007




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.

Nutritional facts Per slice: about

  • Sodium 380 mg
  • Protein 4 g
  • Calories 134.0
  • Total fat 2 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 26 g


  • Iron 13.0
  • Folate 25.0
  • Calcium 1.0
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Olive Boule