Italian Herb Bread

Name: Italian Herb Bread
Ingredients: 3 2/3 cups all-purpose flour; 2 cups rye flour; 1 tbsp salt; .25 oz dried active yeast, dissolved in 1 2/3 cups lukewarm water; 2 tbsp olive oil; 1/4 cup flat-leaf parsley, finely chopped; 10 sprigs thyme; 1 clove garlic, peeled and finely chopped; 1.75 oz pitted black olives, chopped; 3 None green chilies, deseeded and chopped; 2.5 oz sun-dried tomatoes, drained and chopped

11 ingredients

3 steps

Ingredients

3 2/3 cups all-purpose flour
2 cups rye flour
1 tbsp salt
.25 oz dried active yeast, dissolved in 1 2/3 cups lukewarm water
2 tbsp olive oil
1/4 cup flat-leaf parsley, finely chopped
10 sprigs thyme
1 clove garlic, peeled and finely chopped
1.75 oz pitted black olives, chopped
3 None green chilies, deseeded and chopped
2.5 oz sun-dried tomatoes, drained and chopped

Directions

1

In a bowl, mix the flours, salt and yeast water. Add the oil and knead with the dough hook of a mixer, then with hands, into a soft dough. Place in a large, clean bowl, cover with a tea towel and allow to rest in a warm place for 2 hours.
2

On a lightly floured surface, carefully knead the parsley, thyme, garlic, olives, chilies and tomatoes into the dough. Place in a 9 inch diameter bread-proofing basket, cover and allow to rest for 1 hour.
3

Preheat the oven to 400°F. Place the dough on a parchment paper lined baking sheet and bake for 35-40 mins, until a skewer comes out clean. Allow to cool on a wire rack.