The words yeast and honey immediately evoke a sense of comfort in me. They remind me of the honey buns of my youth that I would eat straight out of the oven with a slice of Idiazábal cheese. Sweet and tender bread with something briny and salty. A loaf of this bread with black olives is a staple in my house these days. It makes the perfect sandwich bread with a thin crust and tender crumb. You can easily omit the olives and caraway to have a plain but equally satisfying loaf.
*(c)2019 By Aran Goyoaga. All rights reserved. Excerpted from Cannelle et Vanille by permission of Sasquatch Books.
Brush the bottom and sides of a 9-by-4-inch loaf pan with the olive oil. Dust the inside with brown rice flour.
In a medium bowl, whisk together the honey, yeast, and water. Set aside to proof for 10 minutes. Whisk in the psyllium powder, and let it gel for 5 to 10 minutes.
In the bowl of a stand mixer, whisk together the brown rice flour, sorghum flour, tapioca starch, caraway seeds, and salt. Add the black olives, apple cider vinegar, and yeast mixture to the bowl. Mix with the dough hook on medium speed until it comes together into a moist and loose dough, about 2 minutes.
Dust a work surface with brown rice flour, and turn the dough out onto it. Knead the dough a couple of times, shaping it into a loose log about 9 inches long. Gently transfer the dough to the loaf pan. Cover with a clean linen towel or plastic wrap and set aside to proof at room temperature for 1 hour, or until doubled.
Preheat the oven to 425°F. Dust the top of the dough with brown rice flour. Bake the bread for 1 hour. Carefully turn the bread out of the pan, and place it directly on the oven rack. Bake for an additional 45 minutes.
Transfer the bread to a cooling rack and cool completely before cutting. The bread needs to set in the center as the steam evaporates otherwise it will have a gummy crumb. I often bake it at night and wait until the morning to eat it. This bread keeps best wrapped in a clean kitchen towel or parchment paper for up to 3 days.