Olive Bread With Mint and Onions
Photo: flickr user avlxyz
Ingredients
1 tablespoon Active dry yeast
1/2 teaspoon Sugar
1 1/2 cups Warm water
1/2 cup Whole wheat flour, preferably coarsely ground
3 To 3 1/2 cups white flour, preferably unbleached
3 tablespoons Olive oil
1 teaspoon Salt
1 small Onion, chopped
2 teaspoons Dried mint
12 Black Greek olives, pitted and halved
Preparation
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Makes 1 large round loaf
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Turn the dough out onto a floured working surface and let rest while you clean out the bowl. Knead dough for about 8 to 10 minutes, adding more flour as necessary, until the dough is resilient. Lightly oil the bowl, return the dough to it, turning to coat, and cover with plastic wrap. Let rise until double in volume - about 1 1/2 hours.
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If you have baking tiles in your oven, be sure they are good and hot by preheating the oven to 425 F during the last 30 minutes of the final rising. Slip the loaf onto the tiles (if you're not using them, simply put the baking sheet in the preheated oven) and bake for 15 minutes, then lower the heat to 350 F and bake another 35 minutes. Brush with the remaining olive oil and let cool on rack.
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The Book of Bread
Tools
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Yield:
1.0 servings
Added:
Thursday, February 18, 2010 - 1:52am