Tuscan olive bread

Ingredients:
- 4 1/4 cups whole wheat flour
- 2 cups luke warm water
- 3 tsp dried yeast
- 1/4 cup finest olive oil
- 1 cup black Moroccan olives
- 1 tsp sugar
- 1 tsp salt.

Preparation:
- Take pit out of olives. Prepare yeast by mixing it with sugar and 3 tbsp of water. Let sit for 5-10 miuntes until bubbling. Put flour into bowl and make well. Add yeast mixture and 1 1/2 cup of water. Begin mixing, then add olive oil. Knead for 10 minutes, then add olives. Let rise until doubled (about 1 1/2 hours). Put bread on baking sheet without kneading, tug sides under repeatedly. Let rise until doubled. Ten minutes before end of rising period, preheat oven to 450 degrees. Flour surface lightly, then bake for 20 minutes. Decrease temperature to 375 and bake for another 20 minutes. Test whether bread sounds hollow when you knock on the bottom--bake for 5 more minutes.