In a medium skillet, heat the olive oil, add the onions, and cook until soft, 4 or 5 minutes. Set aside to cool. Dissolve the yeast in the water with the honey. In a medium mixing bowl, combine the yeast mixture, onion mixture, salt, olives, and thyme and stir well. Add the whole wheat flour and stir to combine well. Add enough of the bread flour, 1/2 cup at a time, to make a stiff dough. Turn out onto a floured surface and knead until smooth and elastic, adding flour as necessary. Place in an oiled bowl, cover with plastic wrap or in a plastic bag, and set aside to rise until doubled in bulk, about 1 hour. Punch down and divide the dough in half. Shape into 2 round loaves, flatten them slightly, and place them on an oiled baking sheet. Set aside to rise again until doubled. Preheat the oven to 375 degrees. Bake 35 to 45 minutes, or until well browned and the loaves sound hollow when tapped on the bottom. Cool on racks. Yield: 2 small loaves Recipe By : Nathalie Dupree Cooks (1996) TVFN Posted to MC-Recipe Digest V1 #243 Date: Sat, 12 Oct 1996 20:19:43 -0700 (PDT) From: patH
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|Serving Size: 1 Serving (101g)|
|Recipe Makes: 16|
|Calories from Fat: 26 (11%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 76.8mg||3 %|
|Potassium 171.8mg||5 %|
|Total Carbohydrate 47.1g||14 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 42.9g|
|Protein 8.3g||12 %|
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Calories per serving: 244
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