MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rustic Peasant Loaf With Black Olives & Sun Dried Tomatoes
 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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