Whole wheat olive bread
Yield: 16 Servings
Ingredients:
- 1/4 c olive oil
- 1 c finely chopped onion
- 2 pk active dry yeast
- 1 1/4 c warm water -- (105 to 115 : degrees)
- 1 ts honey
- 1 ts salt
- 1 c black olives -- coarsely : chopped : (Greek or Spanish)
- 2 TB fresh thyme -- finely : chopped
- 2 1/2 c whole wheat flour
- 1 1/2 c bread flour -- (1-1/2 to 2)
Instructions:
In a medium skillet heat the olive oil add the onions and cook until soft 4 or 5 minutes. Set aside to cool. Dissolve the yeast in the water with the honey. In a medium mixing bowl combine the yeast mixture onion mixture salt olives and thyme and stir well. Add the whole wheat flourand stir to combine well. Add enough of the bread flour 1/2 cup at a time to make a stiff dough. Turn out onto a floured surface and knead until smooth and elastic adding flour as necessary. Place in an oiled bowl cover with plastic wrap or in a plastic bag and set aside to rise until doubled in bulk about 1 hour. Punch down and divide the dough in half. Shape into 2 round loaves flatten them slightly and place them on an oiled baking sheet. Set aside to rise again until doubled. Preheat the oven to 375 degrees. Bake 35 to 45 minutes or until well browned and the loaves sound hollow when tapped on the bottom. Cool on racks. Yield: 2 small loaves Recipe By : Nathalie Dupree Cooks (1996) TVFN From: Path
