Crusty Olive Bread

In a large container add salt, yeast and warm water then gently stir together. Now add all purpose and whole wheat flour. Add pitted and chopped olives and begin gently mixing with a sturdy spoon until a dough forms and no dry flour is visible. The dough will form quickly and become stiff. DO NOT OVER MIX! No kneading is necessary! Cover with a lid and refrigerate for 2 hours or use the next day. Pre heat your oven to 375f and place a metal pan on bottom shelf. Meanwhile remove dough from refrigerator and take a piece of large enough to make a loaf (a good handfull). Sprinkle with flour and gently form a round or long loaf. Place on a baking sheet lined with parchment paper and sprinkle paper with flour. Allow loaf to rise for 35 minutes while oven is pre-heating. After the loaf has risen, sprinkle it with a little more flour and score some lines or an X about 1 inch deep across the top. The flour keeps your knife from sticking to the dough and also helps achieve the nice color when baking. Place loaf in the oven on a middle rack and pour 2 cups of water in the hot pan below it. Quickly close the oven door. Bake bread for 40 -60 minutes, depending on size of loaf or until it becomes golden brown and crispy. Once bread has cooled slightly it is ready to enjoy. Eat it on its own, buttered or top with your favorite ingredients.