Rustic Loaf with Cured Black Olives Rosemary Recipe

Rustic Loaf With Cured Black Olives Rosemary Recipe

Ingredients

Makes 1 loaf

• 1 1/4 cups plain soy milk
• 1 tablespoon dark molasses
• 1 tablespoon olive oil
• 1 1/2 teaspoons salt
• 1 package active dry yeast (21/4 teaspoons)
• 1 1/2 cups all-purpose flour or bread flour
• 2 cups whole wheat flour
• 2 teaspoons chopped fresh rosemary or 1 teaspoon dried
• 1/2 cup oil-cured black olives, pitted and chopped

Method

1. In a medium saucepan, combine the soy milk, molasses, oil and salt and heat over low heat until lukewarm
2. Stir in the yeast and set aside
3. In a large bowl, combine the all-purpose flour and 1/2 cup of the wheat flour and mix until well combined
4. Add the yeast mixture and mix well
5. Add the remaining 1 1/2 cups of the whole wheat flour and the rosemary and knead the dough for 3 minutes
6. Add the olives and knead just long enough to incorporate them into the dough
7. Place the dough in a large lightly oiled bowl, turning to coat the dough
8. Cover with plastic wrap or a clean dish towel and let rise in a warm place until doubled, about 1 hour
9. Test dough by poking it with your finger
10. Its ready if the indentation from your finger remains
11. Lightly oil a baking sheet and set it aside
12. Punch the dough down and turn it out onto a lightly floured surface
13. Shape the dough into a loaf and place it on the prepared baking sheet
14. Cover with plastic wrap or a clean dish towel
15. Set aside in a warm place and let rise again for 1 hour
16. Preheat oven to 375°F
17. Uncover and use a sharp knife to cut 2 or 3 diagonal slashes in the top of the loaf
18. Bake until golden brown, about 40 minutes
19. Turn the loaf out onto a wire rack to cool for 30 minutes before slicing

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