THIS BREAD. THIS. BREAD. OH MY.
OK, we’ve found something wonderful in including sundried tomatoes in our olive bread. And, no, there’s not a recipe – go play with bread, that’s what it’s for.
This bread includes garlic-stuffed green olives, olive oil, Kalamata olives, minced garlic, a bit of crushed red pepper (what else do you do with leftover pizza toppings?), and a couple of handfulls of sundried tomatoes chopped coarsely. It’s primarily white whole wheat (in case you didn’t know: there’s a mutant strain of wheat which has a white hull, so you can have whole wheat that looks like white flour) but also includes about a cup of actual all-purpose flour (the end of the bag, from making carrot cake).
The fantastic rise on this isn’t from anything special – I think it’s because I didn’t weigh this down with flaxseeds and rye berries. It’s also because I decided that 4 cups of water gives 4 rather meager loaves, so I went with 3 loaves instead. It also might be because I left them sitting on top of the oven while the carrot cake was baking, so they were kept nicely warm throughout the rise.
The tomatoes add a wee pop of sweetness, offsetting the saltiness of the olives. This is awesomely tender (due to the olive oil) and makes fabulous toast. Next time I’ll opt to add the olives and tomatoes by hand, rather than throwing them into the stand mixer, because they’re a bit broken up from having been kneaded in with the dough hook. On the other hand, this is just so tasty that maybe it doesn’t matter that the olives are broken.
It may be time for lunch, now, and some sandwiches made on this bread. Or maybe just some cheese, so as not to obscure the flavor of the bread itself.