Whole wheat olive bread

Yield: 16 Servings

Measure Ingredient

¼ c olive oil

1 c finely chopped onion

2 pk active dry yeast

1¼ 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 ½ c whole wheat flour

1 ½ c bread flour -- (1-½ to 2) 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, ½ 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 <phannema@...> Date: Sat, 12 Oct 1996 20:19:43 ~0700 (

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