Nancy Silverton’s Olive Bread

7 c Bread flour, 2 lb or more 2 c Tap water, 70 degree
-if needed 1 tb Salt
2 ts Raw wheat germ 1 c Greek Kalamata olives * PLUS
2 ts Dried thyme, coarsely ground 1 c Oil cured olives *
1 1/3 c Nancy Silverton’s starter OR 1 tb Active dry yeast
1 1/3 c Yeast alternative

* Pitted and roughly chopped.

Nancy Silverton’s sturdy olive bread has a delicious aroma of real
olives, but not overpoweringly so. This time

Yields
2 servings