Cost per serving $0.15 view details
- 1 c. tepid water
- 1/2 c. olive brine liquid
- 1 Tbsp. molasses
- 2 Tbsp. extra virgin extra virgin olive oil
- 2Â 2/3 c. unbleached bread flour
- 1/3 c. cracked-wheat flour
- 1 tsp dry thyme
- 1/2 c. pitted kalamata olives roughly minced
- 2 tsp yeast
- Â Â extra virgin olive oil spray
- 2 Tbsp. coarse garlic salt with parsley
- 1/2 tsp coarsely grnd pepper
- Ready: Combine liquid to blend. Combine the flours and thyme. Have the measure of olives and of yeast at hand.
- Place ingredients in your breadmaker per manufacturer's instructions
- (liquid first or possibly last, etc).
- Set machine controls to start the Dough cycle. Watch the mix: add in a little flour or possibly more liquid (a tsp. at a time) to compensate for the moist olives or possibly the absorbent cracked wheat flour. The dough ball should be pliable and slightly tacky (no dough adheres to your finger when touched).
- At the end of the dough cycle, unplug the machine and remove the bin.
- Transfer dough to a lightly floured surface. Knead by hand 2 or possibly 3 times to release the air and to shape into a ball without seams. Lightly spray a medium-sized bowl with vegetable oil and place the dough inside, rotating to coat. Cover with Plastic wrap and let rise till double in volume (60 mins).
- PREHEAT OVEN: 350F. Transfer dough to a nonstick baking sheet. Sprinkle with garlic salt, parsley and pepper. Bake 50-60 min or possibly till golden and aromatic. To check for doneness, an instant-read thermometer should register between 190 and 205F.
- Remove from oven; transfer to a rack and let cold 15 min before slicing.
- Acknowledgements:"A round loaf baked in the oven with a salty crust.
- Tested: DoubleRise Bread aided by machine."
- Yield: "16 slices"
- Start to Finish Time:"3:00"
- NOTES : Variation: Substitute rye flour for the cracked wheat flour and add in more water, as needed to create the dough. Caution: The dough gets too stiff and hard to be kneaded for the second time by the machine. Recipe was tested using the machine to mix and proof. The shaped dough was "tacky" sufficient to hold the garlic salt and pepper without using a egg-white glaze.
- This recipe came about by accident. I had intended to make the bread in the ABM but the little motor labored so I thought it would take up smoking during which second knead. And so ... I made a Round loaf.
- Bob loved it. I did too. We really liked the touch of garlic salt and pepper on the crust. If anyone wants to test this recipe (and my instructions), please let us know the results. We served this with a canned lentil soup thinned with mushroom broth and chunked with leftovers (potato cubes, over-ripe tomatoes, spinach) and fresh cilantro (of course). Tonight it will go with a salad.
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|Amount Per Serving||%DV|
|Serving Size 31g|
|Recipe makes 16 servings|
|Calories from Fat 22||20%|
|Total Fat 2.51g||3%|
|Saturated Fat 0.35g||1%|
|Trans Fat 0.0g|
|Total Carbs 18.79g||5%|
|Dietary Fiber 0.9g||3%|