Hearty Olive Rosemary Bread

I've been perfecting this recipe, adapted from this recipe on About Food, for more than a year and I think I finally have the proportions right. It's for bread making machines -- consult your machine's wholewheat bread recipes' flour quantities. If you need ratio adjustments, use this handy conversion link. When I fine-tuned the yeast quantity, it made a huge difference. I use an Oster 2lb Breadmaking machine, Model #5821. 

Olive Rosemary Bread 

  • 1/3 - 1/2 c brine from olives
  • Warm water, enough to make 1 1/2 cups when combined with brine
  • 2 tablespoons olive oil
    pour wet directly into machine
  • 1 3/4 c whole wheat flour
  • 1/4 c ground flax seed
  • 1 3/4 cups unbleached flour
    (grains total 3 3/4 c)
  • 1 tsp salt
  • 2 tbs sugar
  • 1 tb dried rosemary
    mix dry in a bowl before adding to machine

    make little valley for
  • 1 3/4 teaspoons active dry yeast

    after the beep at 2:20, add
  • 1/2 to 2/3 cup finely chopped olives (about 2 dozen pitted olives)
    I've used kalamatas, spanish, even minced NOLA's Central Grocery Olive Salad!
  • 3 or more garlic cloves, minced

Put brine in a 2-cup measure; add warm water to make 1 1/2 cups. 
Put all ingredients except for the olives in the bread machine according to your manufacturer's preferred order. (My order is in italics).
Choose basic or wheat setting; add olives at the beep.

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