Sourdough Calamata Olive Bread

Dissolve yeast and sugar in warm water. After yeast mixture foams up, add other liquid ingredients, followed by olives, salt and whole wheat flour.

Mix well.

Add bread flour, mixing until stiff.

Turn out on floured board and knead in the rest of the bread flour.

Allow to rise in a warm, draft-free location until doubled in bulk, then knead again.

At the end of the dough cycle or second hand kneading, shape the dough by hand into a round loaf.

Allow to rise in a warm, draft-free location on a baking sheet sprayed with nonstick spray (or lightly oiled) until doubled in bulk.

To bake, brush the loaf with water. Slash a couple of times with a sharp knife and place in preheated 375° oven above a pan of boiling water for about 35 minutes.