Whole Wheat Olive Bread

Yield: 16 Servings
Categories: Bakery
1/4cOlive oil
1cFinely chopped onion
2pkActive dry yeast
1 1/4cWarm water; (105 to 115 degrees)
1tsHoney
1tsSalt
1cBlack olives; coarsely chopped
(Greek or Spanish)
2tbFresh thyme; finely chopped
2 1/2cWhole wheat flour
1 1/2cBread flour; (1-1/2 to 2)
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