Serves: 5
Total Calories: 821
Yield: Two 9x5 Inch Loaves

1 1/4 cups boiling water
1/4 cup olive oil
2 tablespoons sugar
2 teaspoons salt
1 cup warm water
1 packet dry yeast
3 cups whole wheat flour
3 cups bread flour
1 1/2 cups rye flour
1/2 cup quartered green olives
1/2 cup quartered black olives
olive oil

1. Place the boiling water, olive oil, sugar, and salt in a large bowl, and stir until the sugar dissolves. Set aside and allow to cool for 20 to 30 minutes, or until the mixture is lukewarm.

2. Place the warm water in a small dish and sprinkle with the yeast. When the mixture bubbles, stir it into the lukewarm olive oil mixture.

3. Place the flours and olives in a large bowl, and stir to mix well. Stir the olive oil mixture into the flour.

4. Turn the dough onto a lightly floured board and knead for about 10 minutes, or until smooth and elastic.

5. Place the dough in a greased bowl, turn to grease all sides, and cover with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm place for about 45 minutes, or until doubled in bulk.

6. Punch the dough down and divide it into two parts. Shape each part to fit a 9-x-5-inch loaf pan, and place in a liberally oiled pan. Cover the loaves and allow to rise for 45 minutes, or until doubled in bulk.

7. Place the loaves in a preheated 400°F oven and bake for 40 to 50 minutes, or until the loaves sound hollow when you remove them from the pan and tap them on the bottom. Remove the loaves from the pans promptly, and brush the tops with olive oil. Place on a wire rack and allow to cool completely.

Variation: To make three different olive loaves, follow the instructions for Old- Fashioned Olive Bread through Step 4. Then continue with the following steps:

1. Divide the dough into two parts. Shape one part to fit a 9-x-5-inch loaf pan, and place in a liberally oiled pan.

2. Divide the remaining dough into two parts. Have ready 1/2 cup of Easy Olive Tapenade. Pat one part of the dough into an 8-x-6-inch rectangle, and spread three-fourths of the tapenade onto the dough, leaving a 1-inch border on each side. Roll the dough into a loaf, and place it seam-side down in a liberally oiled 9-x-5- inch loaf pan.

3. Form the remaining portion of dough into an 8-inch circle. Using your thumb, make several depressions in the top of the dough and spoon about 1/2 teaspoon of the remaining tapenade into each of the depressions. Transfer the mound to a liberally oiled metal pie plate.

4. Cover each of your creations with a clean kitchen towel or plastic wrap, and allow to rise in a warm place for about 45 minutes, or until doubled in bulk.

5. Place the loaves in a preheated 400°F oven and bake for 40 to 50 minutes, or until the loaves sounds hollow when you remove them from the pan and tap them on the bottom. Remove the loaves from the pans promptly, and brush the tops with olive oil. Place on a wire rack and allow to cool completely.

Nutritional Facts:

Serves: 5
Total Calories: 821
Calories from Fat: 102

More Recipes from the The Sophisticated...Olive Cookbook:
Baking With Olive Oil
Banana-Nut Bread
Easy Devil's Food Cake
Easy Olive-Rye Bread-Machine Bread
Grandma's Raisin-Bran Muffins
Happy Healthy Brownies
Old-Fashioned Olive Bread
Sugarless and Flourless Fruit and Nut Cookies