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77
BREADS
½ CUP PLUS 2 TABLESPOONS MILK
1 TABLESPOON GRANULATED SUGAR
1 PACKAGE (2¼ TEASPOONS)
ACTIVE DRY YEAST
1¾ CUPS WHOLE WHEAT FLOUR
1¾ CUPS UNBLEACHED, ALL-PURPOSE
OR BREAD FLOUR
1 TEASPOON KOSHER SALT
1 TEASPOON HERBES DE PROVENCE
½ CUP COLD WATER
1
⁄3
CUP KALAMATA OLIVES, PITTED
AND LEFT WHOLE
EXTRA WHOLE WHEAT FLOUR
FOR DUSTING BREAD
Makes one large loaf, about 1¾ pounds (16 servings)
Approximate preparation time: 10 to 15 minutes, plus 2 to
3½ hours for rising and resting, 30 minutes for baking, and 1
hour or longer for cooling
In a small saucepan over medium heat, warm milk to 105°F to
110°F. Remove from heat. Add sugar and yeast; stir to dissolve
and let sit until foamy, about 5 minutes. Transfer mixture to a
large, liquid measuring cup.
Insert the dough blade into the large work bowl of the
Cuisinart
®
Food Processor. Add the fl ours, salt and herbes de
Provence, and process on the Dough speed until combined,
about 10 to 15 seconds. Add the cold water to yeast mixture.
With the machine running on Dough speed, add liquid through
the feed tube as fast as the fl our absorbs it. Once the dough
cleans the sides of the work bowl and forms a ball, add the
olives. Process for 45 seconds to knead the dough and
incorporate the olives. Dough should be smooth and elastic.
Put the dough in a lightly fl oured plastic food storage bag and seal. Allow to rest in a warm place until
doubled in size, about 1 to 1½ hours.
Punch dough down and let rise again until doubled in size. (This last rise can be omitted if pressed for
time, but makes for a more fl avorful loaf, with a more “artisanal” bread texture and crust.) Punch
dough down and shape into an oblong loaf, about 10 inches in length and place on a baking sheet
lined with parchment. Cover loosely with plastic wrap and let rise until doubled, about 45 to 60
minutes.
Preheat oven to 350°F.
Dust loaf with whole wheat fl our. Make three diagonal slashes in the loaf about ¼ inch deep using a
serrated knife. Bake for 25 to 30 minutes, until browned and hollow sounding when tapped. Cool on
a wire rack. Bread slices best when allowed to cool completely before slicing.
Nutritional information per serving:
Calories 83 (28% from fat)
|
carb. 13g
|
pro. 2g
|
fat 3g
sat. fat 0g
|
chol. 0mg
|
sod. 232mg
|
calc. 15mg
|
fi ber 1g
This is a great bread for sandwiches – it complements
tuna or chicken salad especially well.
WHOLE WHEAT KALAMATA BREAD
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