MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rustic Peasant Loaf With Black Olives & Sun Dried Tomatoe
Categories: Breads
Yield: 2 Loaves

2 1/4 ts Active dry yeast (1 pkg)
2 c Water; warm
1 tb Natural sugar
3 tb Olive oil
1 tb Salt
5 c All-purpose flour;
- more for kneading
1 c Whole-wheat flour
1/2 c Sun-dried tomatoes;
- oil packed or rehydrated,
- chopped
1/2 c Black olives;
- pitted, chopped

In a large bowl, combine the yeast and 1/4 cup water. Add the sugar
and stir to dissolve. Let the mixture stand for 10 minutes, then stir
in the remaining 1-3/4 cups water, olive oil, and salt.

In a separate large bowl, combine the flours and stir until well
mixed. Add about half of the flour to the liquid mixture, stirring to
combine, then work in the remaining flour to form a stiff dough.
Transfer to a lightly floured board.

Place the sun-dried tomatoes and olives on the dough, and using your
hands, knead briefly to incorporate them. Continue to knead until
smooth and elastic, 8 to 10 minutes. As you knead, keep your hands
and work surface lightly floured so that the dough does not stick.

Place in a lightly oiled large bowl and turn over once to coat with
oil. Cover with a clean kitchen towel or a piece of lightly oiled
plastic wrap. Let rise in a warm place until doubled in bulk, 1 to 2
hours.

Lightly oil two small baking sheets. Punch the dough down and turn
out onto a lightly floured work surface. Divide the rough in half,
shape into 2 round or long loaves, and place on the prepared baking
sheets. Flatten the loaves slightly and cover with clean, damp towels
or lightly oiled plastic wrap. Set aside in a warm place and let rise
again until doubled in bulk, about 1 hour.

Meanwhile, preheat the oven to 375?F. Use a sharp knife to cut one to
three 1/4"-deep diagonal slashes in each loaf. Bake on the center
oven rack until golden brown, 40 to 45 minutes. Tap the bottom of the
loaves--if they sound hollow, the bread is done. Remove from the
sheets and let cool on a wire rack before slicing.

Recipe by Vegan Planet by Robin Robertson

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