This bread also works with 5 ounces of white whole wheat flour plus 10 ounces of all-purpose flour. In that situation I would also consider adding a small amount (1 teaspoon or so) of raw honey to counteract possible bitterness.
- 15 ounces all-purpose flour
- ¼ teaspoon instant or rapid rise yeast
- 1½ teaspoons salt
- 2 teaspoons dried rosemary
- 7 ounces (¾ cup plus 2 tablespoons) warm water
- 3 ounces (¼ cup plus 2 tablespoons) mild-flavored lager
- 1 tablespoon white vinegar
- ¾-1 cup chopped kalamata olives
- 1-2 tablespoons olive oil optional
- Add flour, yeast, salt and rosemary to a large bowl and stir to mix well.
- Add water, beer, vinegar, and olive oil (if using), and chopped olives. Mix together, being sure to incorporate all dry ingredients into the wet ingredients. A shaggy ball will form.
- Cover with plastic wrap and let rise in a warm place for 8-18 hours.
- Turn out risen dough onto a floured counter. Knead gently 10-15 times and shape into a ball. Place on a parchment sling inside a small pan (to help the bread keep its shape during its second rise).
- Let rise for 2 hours. About one-half hour before the second rise is done, place a Dutch oven with lid into the oven and turn on to 500°F.
- When the bread is risen, score the top with a sharp blade. Use the parchment sling to place the dough into the Dutch oven, and cover with the lid. Immediately reduce the oven temperature to 400°F and bake for 45 minutes. Remove lid and bake about 5 minutes more.