Whole Wheat Kalamata Bread - Cuisinart FP-14DC Recipe Booklet

WHOLE WHEAT KALAmATA BREAD

This is a great bread for sandwiches – it complements
1 3
cup plus tablespoons
milk
2
tablespoons Granulated
suGar
2 (4½
packaGes
active dry yeast
3½
cups whole wheat flour
3½
cups unbleached
-
all purpose or bread flour
2
teaspoons kosher salt
2
teaspoons herbes de
p
rovence
1
cup cold water
¾
cup kalamata olives
extra whole
for dustinG bread
BREADS
56
tuna or chicken salad especially well .
makes three medium loaves, about 10 x 6 inches each (about
1-pound each) or two large loaves, about 1¾ pounds each
3½ hours rising and resting, 30 minutes baking, and 1 hour or
longer cooling
In a small saucepan over medium heat, warm milk to 105° to
110°F. Remove from heat. Add sugar and yeast; stir to dissolve
) and let sit until foamy, about 5 minutes. Transfer mixture to a
teaspoons
large liquid measuring cup.
Insert the dough blade into the large work bowl of the
,
Cuisinart
process on the dough speed until combined, about 10 to 15
seconds. Add the cold water to yeast mixture. With the
machine running on dough speed, add the liquid through the
feed tube as fast as the flour absorbs it. Once the dough cleans
the sides of the work bowl and forms a ball, add the olives.
Process for 45 seconds to knead the dough and incorporate
the olives. Dough should be smooth and elastic.
-
wheat flour
Place the dough in a lightly floured plastic food storage bag
and seal. Allow to rest in a warm place until doubled in size,
about 1 to 1½ hours.
Punch dough down and let rise again until doubled in size.
(This rise can be omitted if pressed for time, but makes for a
more flavorful loaf, with a more artisanal bread texture and
crust.) Punch dough down and divide into three pieces. Shape
each into an oblong loaf, about 10 inches in length and place
on a baking sheet lined with parchment. Cover loosely with
plastic wrap and let rise until doubled, about 45 to 60 minutes.
Preheat oven to 350°F.
Dust loaves with whole-wheat flour. Using a serrated knife, make
three diagonal slashes in each loaf about ¼-inch deep. Bake for
25 to 30 minutes until browned and hollow-sounding when
tapped. Cool on a wire rack. Bread slices best when allowed to
cool completely before slicing.
TIP: To make one 1¾-pound loaf, halve all ingredients and
follow the same instructions.
Nutritional information per serving (1 ounce):
Calories 83 (28% from fat)
sat. fat 0g
Approximate preparation time: 10 to 15 minutes, plus 2 to
Food Processor. Add the flours, salt and herbs and
®
| |
chol. 0mg sod. 232mg
| | |
carb. 13g pro. 2g
|
calc. 15mg
|
fat 3g
|
fiber 1g