Le pain aux olives

• 1 tablespoon dried yeast
• 1 teaspoon honey warm water
• 450 g

In a small bowl mix the yeast, honey and warm water, stirring until the yeast and honey are dissolved; then cover the bowl with cling film and leave in a warm place until the yeast is foaming, about 20 minutes.

Sift the wholemeal flour and salt into a large warmed mixing bowl. Beat in the yeast mixture and enough warm water (about 150