*  Exported from  MasterCook  *
 
                          Whole Wheat Olive Bread
 
 Recipe By     : Nathalie Dupree Cooks (1996) TVFN
 Serving Size  : 16   Preparation Time :1:00
 Categories    : Bakery
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           olive oil
    1      cup           finely chopped onion
    2      packages      active dry yeast
    1 1/4  cup           warm water -- (105 to 115 degrees)
    1      teaspoon      honey
    1      teaspoon      salt
    1      cup           black olives -- coarsely chopped
                         (Greek or Spanish)
    2      tablespoons   fresh thyme -- finely chopped
    2 1/2  cups          whole wheat flour
    1 1/2  cups          bread flour -- (1-1/2 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 flour and 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
 
  
 
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