Olive Whole Wheat Bread

1. 1

   Warm 3 oz of water to 110 F. Dissolve the dry yeast into the water and let it rest for 5 minutes.

2. 2

   Add the rest of the water and the whole wheat flour and mix until blend.

3. 3

   Add milk and honey.

4. 4

   Add bread flour and blend until all the flour is well-moistened and the dough comes together.

5. 5

   Add salt and oil and continue kneading until the dough becomes elastic (approximately 12 minutes). Add the olives and knead again for 5 minutes more.

6. 6

   Put the dough into a lightly oiled bowl, cover with plastic wrap and allow to rest until it doubles it size (approximately 2 hours). Turn the dough out, this time on a lightly floured surface. Divide in half. Lightly knead and form the dough into loaves and place on a floured baking sheet or into two oiled loaf pans. Cover again and allow them to rise for an hour more. At this point you can preheat the oven to 400F.

7. 7

   When the loaves have risen, make incisions on top with a serrated knife and brush the top with cold water.

8. 8

   Bake for about 45 minutes or until the crust is nice brown and the internal temperature of the bread is 180F (I insert a kitchen thermometer in the middle of the bread). I put a bowls with water in the rack below the bread to create steam (good for the crust).

No nutritional information available.

No additional tips available.