Olive Herb Bread

Ingredients

• 1 cup whole wheat flour
• 2 1/4 cups bread flour
• 1 1/3 tsp salt
• 3/4 Tbsp active dry or instant yeast
• 1/3 cup pitted kalamata olives
• 1 tsp dry thyme
• 1 1/4 cups warm water
• 2 Tbsp cornmeal

Directions

1. Put the flours, yeast, salt, and herbs into a large pot or bowl, and give them a thorough stir so the mixture is evenly blended. Cut the olives into slices or a rough chop, then add them with the warm water. Stir until the flour mixture is fully dampened. If the dough is not holding together and you still see dry flour at the bottom, work in additional water 2 Tbsp at a time until the dry spots disappear.
2. Set a loose cover over the bowl and leave it out at room temperature for 2 hours.
3. When the 2 hours are up, dust both the dough and your hands with a little flour, then shape the dough into a neat, smooth round. Line a baking sheet with parchment paper or foil, and scatter it generously with cornmeal. Move the dough onto the prepared sheet and let it rise for 1 to 1.5 hours, until it has doubled.
4. Heat the oven to 425 degrees. Use a very sharp knife to cut several shallow lines across the top of the loaf from edge to edge. Brush water over the dough, then bake it for 30 minutes. Transfer the bread to a wire rack and let it cool before you slice it.