Several weeks ago, I wrote a post about sun-dried tomatoes. I mentioned how they can be packed in oil and safely stored in the fridge. Well, after several weeks of eying them up, ever-so-safely tucked away between the pickles and garden-fresh produce, the time had come for me to start putting those babies to good use!
Sun-dried Tomato and Kalamata Olive Bread – makes 2 small loaves or one large loaf.
2 cups sifted all-purpose flour (I use King Arthur’s organic all-purpose)
1 cup sifted whole wheat bread flour (I use Daisy because they are organic and local!)
1 cup sifted oat flour (This one I picked up at my bulk foods store. Although not labeled, most of their flours are organic!)
1-1/2 tsp active dry yeast
2 tsp salt
1-2/3 cups warm water
1-1/2 tsp sun-dried tomato oil
1/2 cup sun-dried tomatoes in oil, chopped
1/2 cup pitted kalamata olives, chopped
oat bran for sprinkling
Combine flour, salt, and yeast in a large bowl; add water, oil, olives, and tomatoes. Gently mix ingredients until a sticky dough forms. Turn dough out on a well-floured surface; knead until smooth and slightly elastic for about 10 minutes. Wash and oil the bowl you mixed the dough in and return dough to bowl. Cover and place in a warm, draft-free area, and allow dough to rise until doubled in size, 45-90 minutes.
Gently press your finger tips into the dough to deflate; place dough on a generously floured surface and knead again. Place dough back in bowl and allow to rise another 30-60 minutes. Repeat the knead and rise cycle up to four times; by doing so it will improve the texture and flavor.
After the final knead, divide dough into two equal pieces, or keep whole for one large loaf. Sprinkle oat bran onto your work surface and shape dough into loaves, be sure to coat all sides of the dough. Allow dough to rest, covered, for 10-15 minutes. Place a baking stone on the middle oven rack and a large water-filled baking dish on the very bottom rack; heat oven to 500°F.
Place loaves on stone and bake for 10 minutes, then turn heat down to 400°F if the crust looks very pale, 350°F if the crust is browning, or 325°F if the crust is browning too quickly. Bake until the loaves are crusty and brown and sound hollow when you tap them: in total, about 30-40 minutes. Allow loaves to cool on a wire rack before slicing. If you will be serving them with oil for dipping you can tear them when cool to the touch.
Images and content copyright © 2009-2011 Danielle R Limoge.