Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | WATER; (1-1/3 C.) |
| 2 tablespoons | OLIVE OIL; (3 T.) |
| ⅓ cup | Fresh PARSLEY; (1/2 C.) |
| 2 teaspoons | SUGAR; (1 T.) |
| 1 teaspoon | SALT; (1-1/2 tsp.) |
| 1½ cup | Whole-Wheat Flour; (2 C.) |
| 1½ cup | Bread FLOUR; (2 C.) |
| 1½ teaspoon | YEAST; (2-1/2 tsp) |
| ⅓ cup | CAPERS; (1/2 C.) |
| ⅓ cup | Pitted GREEN OLIVES; (1/2 C.) |
FOR 1 LB LOAF
Bake Accord to Manuf. Instruct. Add OLIVES and CAPERS five minutes before the final kneading is finished. Recipe by: The Bread Machine Cookbook, Melissa Clark Posted to MC-Recipe Digest V1 #757 by Nancy Berry <nlberry@...> on Aug 23, 1997