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Mediterranean Olive Bread

Ingredients:

2 1/2 cup all-purpose flour

1 cup pastry flour

1 pkg active dry yeast

1 Tbsp snipped fresh thyme or 1 tsp dried thyme, crushed

1 1/2 cup warm water (125 degrees)

3 Tbsp olive oil or cooking oil

2 tsp brown sugar

1/2 tsp salt

1 1/2 cup whole-wheat flour

1/2 cup chopped pitted ripe olives

1/2 chopped sun dried tomatoes

1 cup crumbled feta cheese (4 oz)

1/2 cup toasted wheat germ

1 egg yolk

1 Tbsp water

1 tsp coarse salt

Directions:
In a medium mixing bowl, combine 1 cup all-purpose flour, pastry flour, yeast, and thyme. Combine warm water, oil, brown sugar, and salt; add flour to mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole-wheat flour, olives, sun dried tomatoes, cheese, 1/2 cup wheat germ, and as much of the remaining all-purpose flour that you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (80-90 minutes)

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Lightly grease a baking sheet. Shape each half of dough into a 10x3” oval. Place on the baking sheet. Cover and let rise in a warm place, till nearly double (45-60 minutes)

With a very sharp knife or single-edge razor blade, cut a lengthwise slit about 1/4 inch deep on either side of the center of each loaf. Combine egg yolk and 1 Tbsp water; brush onto dough. Sprinkle with coarse salt, if desired. Bake in a preheated 375 degree oven for 35-40 minutes, or till the bread is golden brown and sounds hollow when tapped. Remove from pan; cool on racks.

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