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.
