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BREADS
1 CUP PLUS 3 TABLESPOONS
MILK
2 TABLESPOONS GRANULATED
SUGAR
2 PACKAGES (4½ TEASPOONS)
ACTIVE DRY YEAST
3½ CUPS WHOLE WHEAT FLOUR
3½ CUPS UNBLEACHED,
ALL-PURPOSE OR BREAD FLOUR
2 TEASPOONS KOSHER SALT
2 TEASPOONS HERBES DE
PROVENCE
1 CUP COLD WATER
¾ CUP KALAMATA OLIVES
EXTRA WHOLE-WHEAT FLOUR
FOR DUSTING BREAD
Makes three medium loaves, about 10 x 6 inches each (about
1-pound each) or two large loaves, about 1¾ pounds each
Approximate preparation time: 10 to 15 minutes, plus 2 to
3½ hours rising and resting, 30 minutes baking, and 1 hour or
longer cooling
In a small saucepan over medium heat, warm milk to 105° 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 flours, salt and herbs 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 the liquid through the
feed tube as fast as the flour 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.
Place the dough in a lightly floured 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 rise can be omitted if pressed for time, but makes for a
more flavorful loaf, with a more artisanal bread texture and
crust.) Punch dough down and divide into three pieces. Shape
each 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 loaves with whole-wheat flour. Using a serrated knife, make
three diagonal slashes in each loaf about ¼-inch deep. 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.
TIP: To make one 1¾-pound loaf, halve all ingredients and
follow the same instructions.
Nutritional information per serving (1 ounce):
Calories 83 (28% from fat)
|
carb. 13g
|
pro. 2g
|
fat 3g
|
sat. fat 0g
|
chol. 0mg
|
sod. 232mg
|
calc. 15mg
|
fiber 1g
This is a great bread for sandwiches – it complements
tuna or chicken salad especially well.
WHOLE WHEAT KALAMATA BREAD