Olive Bread with Mint and Onions
| Yield: | 1 Servings |
| Categories: | Breads |
| 1 | tb | Active dry yeast |
| 1/2 | ts | Sugar |
| 1 1/2 | c | Warm water |
| 1/2 | c | Whole wheat flour, preferably coarsely ground |
| 3 | To 3 1/2 cups white flour, preferably unbleached | |
| 3 | tb | Olive oil |
| 1 | ts | Salt |
| 1 | sm | Onion, chopped |
| 2 | ts | Dried mint |
| 12 | Black Greek olives, pitted and halved | |
| Corn meal |
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