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Whole Wheat Kalamata Bread
Dough/Pizza Dough Cycle/Delay Start Timer - No
Ingredients 2 lbs. Dough – 16 rolls 1
1
⁄2 lbs. Dough – 12 rolls 1 lb. Dough – 8-10 rolls
Milk, 80°–90°F (27°–32°C)
1
⁄2 cup + 2 tablespoons (155 ml)
1
⁄2 cup (125 ml) 6 tablespoons (90 ml)
Water, 80°–90°F (27°–32°C) 7
1
⁄2 tablespoons (112 ml) 6 tablespoons (90 ml) 4
1
⁄2 tablespoons (67 ml)
Olive oil 1
1
⁄2 tablespoons (22 ml) 1 tablespoon (15 ml) 1 tablespoon (15 ml)
Salt 1 teaspoon (5 ml)
3
⁄4 teaspoon (4 ml)
1
⁄2 teaspoon (2 ml)
Granulated sugar 1 tablespoon 1 tablespoon (15 ml) 2 teaspoons (10 ml)
+ 1 teaspoon (20 ml)
Whole wheat flour 2 cups (500 ml) 1
1
⁄2 cups (375 ml) 1 cup (250 ml)
Bread flour 2 cups (500 ml) 1
1
⁄2 cups (375 ml) 1
1
⁄4 cups (300 ml)
Kalamata olives, pitted and chopped
1
⁄2 cup + 2 tablespoons (155 ml)
1
⁄2 cup (125 ml) 6 tablespoons (90 ml)
Herbes de Provence 1
1
⁄4 teaspoons (6 ml) 1 teaspoon (5 ml)
3
⁄4 teaspoon (4 ml)
Yeast, active dry, instant or bread machine 2
1
⁄4 teaspoons (11 ml) 2
1
⁄4 teaspoons (11 ml) 2 teaspoons (10 ml)
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart
™
Convection Bread Maker.
Press Menu and Select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise.
When cycle is completed, remove dough from machine and transfer to a lightly floured surface. Preheat oven to 350°F (180°C). Divide the dough into the
number of pieces that the recipe size indicates. Roll each piece into an oval and place on a baking sheet lined with parchment paper and cover with plastic.
Allow to rest for about 30 minutes until the rolls have about doubled in size. Once rolls have doubled, cut 2 small slashes across each roll with a serrated
knife. Dust with whole wheat flour and bake in preheated oven for about 20 to 25 minutes, until they are a dark golden. Once finished, transfer rolls to a
wire cooling rack.
Note: This recipe can also be shaped into large oval loaves. Follow the same directions for the rolls but shape the dough into one large oval-shaped loaf. If
you are using the 2-lb. recipe, divide the dough into two equal pieces and shape each loaf. Place on baking sheet lined with parchment and wrap the
loaf/loaves in plastic. Allow to rest for 30 minutes, until the loaf has doubled in size. When loaf is ready, slash the top diagonally 3 times across the top.
Bake in preheated 350°F (180°C) oven for approximately 25 to 30 minutes until it is dark golden and sounds hollow when rapped on the bottom. Once
finished, remove from pan and transfer to wire rack to cool. Bread slices best when allowed to cool.
Nutritional information per serving [1 ounce (28 g)]:
Calories 83 (28% from fat) • carb. 13g • pro. 2g • fat 3g • sat. fat 0g • chol. 0mg • sod. 232mg • calc. 15mg • fiber 1g
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