Kneadless Rustic bread with olives and herbs

Instructions

1. In a 1-cup , sprinkle yeast 1/2 cup lukewarm water add the sugar and set aside until the yeast dissolves for 5 minutes.
2. Place all-purpose flour, oil, rosemary and salt in a large mixing bowl. Beat in the 2 1/2 cups warm water with an electric mixer on low speed (using a paddle attachment if possible) until well blended and smooth.
3. Slowly beat in the yeast mixture and raise the speed to medium and beat for 4 minute.
4. Using a large wooden spoon, vigorously stir barley or whole-wheat flour, olive pate and olives into the dough until evenly incorporated. Turn out the dough into a very large lightly oiled bowl. Lightly brush the top of the dough with olive oil until evenly covered. Tightly cover the bowl with plastic wrap until the dough doubles in bulk, 50 minutes to 1 hour.
5. Coat 2 ovenproof loaves casseroles with cooking spray. Coat your hand with cooking spray; press down the dough in the bowl, then divide it between the prepared baking dishes.
6. Drizzle a little olive oil over the top of each with your fingertips, smooth out the dough and evenly brush it with the oil. Sprinkle each loaf with about 1 tablespoon whole-wheat flour until evenly coated. Cover the dishes with plastic wrap. Set aside until the dough rises to the plastic wrap - for 45 minutes.
7. Preheat the oven to 210°C.
8. Remove the plastic wrap and place the transfer the loaves to the oven for 40-45 minutes.

• Servings : 24
• Ready in : 140 Minutes
• Course : Main courses
• Recipe Type : Breads
• Ingredient : Barley flour, Dry yest, Flour, Garlic powder, Olive oil, Olive pate, Rosemary dry, Salt, Sugar, Water