To toast the flour
Toast the flour in a non-stick frying pan without oil, swirling the pan until the flour turns light brown. Transfer the flour to a bowl, leave to cool.
Add the white flour, wholemeal flour, salt and yeast, mix. Pour in the water and cider vinegar, knead to form a soft dough. Knead in the olives, cover and leave to rise in the fridge for approx. 24 hrs.
Divide the dough in half, shape each half into a 50 cm long roll. Place the two rolls next to each other on a baking tray lined with baking paper, press the ends together, twist inwards in a spiral fashion. Dust with flour, cover and leave to rise at room temperature for approx. 30 mins.
Approx. 10 mins. in the centre of an oven preheated to 220°C. Reduce the heat to 180 °C and bake for a further 25 mins.