INGREDIENTS

INSTRUCTIONS

You will need a large bread bowl, four 10- by 15- inch or larger
baking sheets that will fit in pairs side-by-side in your oven, a
sharp knife or razor blade, and a pastry brush.  Place water in a
large bowl, sprinkle on yeast, then stir in 2 1/2 cups of the all
purpose flour. Stir 100 times in the same direction (one minute) to
develop the gluten, then leave this sponge covered with plastic wrap
for 30 minutes or up to two hours.Stir in olive oil, salt, olives,  and
buckwheat flour. Mix in remaining flour, a cup at a time,  stirring
always in the same direction, until dough becomes too stiff  to stir.
Turn dough out onto a well floured working surface. Using  floured
hands, knead gently until the dough has an even consistency  (apart
from the olives), then knead 5 minutes longer. Clean bread  bowl, oil
it lightly, place dough in the bowl, then cover with  plastic wrap. Let
rise for 2 to 3 hours. It will have almost doubled  in volume. Oil two
10 by 15 inch (or larger) baking sheets. Flatten  dough down gently
with your hands, then turn out onto floured working  surface. Cut dough
in half, return half to the bread bowl and cover.  Divide remaining
half in two. Knead each half into a ball and then  flatten gently with
the palm of your hand. Let stand five minutes to  rest. Working with
each piece in turn, flatten out with your palms  into a rectangle or
oval about 10 inches long and 5 to 6 inches wide.  It will be about 1/2
to 3/4 inch thick. Transfer each to a lightly  oiled baking sheet at
least 14 inches long. Let loaves rise for 20 to  30 minutes, covered
with a damp towel or plastic wrap. Preheat oven  to 400 degrees and set
rack at the center of the oven or just above.  (If your baking sheets
do not fit side-by-side on one rack, place two  racks in oven, one just
above the center and one just below.  One bread can go on each rack;
about halfway through baking (after 10  to 12 minutes), switch the two
around.) Just before placing in the  oven, use a sharp knife or razor
blade to make cuts through the  breads: Starting two inches from the
top and about an inch from the  side, cut across the bread to within an
inch of the other side. Make  two more cuts, parallel to the first, at
about 2 inch intervals (the  cuts should go all the way through the
dough). The dough will  separate at each cut, so that the bread looks
like a kind of  fat-runged ladder; you can pull dough apart even more
if you wish and  if your baking sheets are long enough, by pulling
gently on each end  of the breads to make the slits gape more. Brush
each loaf lightly  with olive oil all over, place in the oven, and bake
for 20 minutes.  Breads will be golden when done.  Once first two
loaves are in the oven, oil two more baking sheets,  then flatten
remaining dough, divide into two, and repeat steps  required to form
loaves. Breads should almost have finished rising by  the time the
first batch comes out of the oven. Yield: 4 loaves  Recipe By     :
BAKER'S DOZEN SHOW #BD1A29  Posted to EAT-L Digest  5 November 96
Date:    Wed, 6 Nov 1996 20:33:48 -0600  From:    Jackie Bordelon
<jbord@PREMIER.NET>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4330
Calories From Fat: 182
Total Fat: 21.3g
Cholesterol: 0mg
Sodium: 5058mg
Potassium: 2880.4mg
Carbohydrates: 908.7g
Fiber: 61.9g
Sugar: 4.4g
Protein: 127.1g