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My French Brown Bread

(For 2x 1kg(2 lb) loaf tins)

350 g Strong White
350g Strong Wholemeal Flour
1 Teaspoon Salt
2X 7g packets dried yeast
6 tablespoons Olive Oil
1 Tablespoon Pine Nuts
30g Sun Dried Tomatoes
30g Stoned Black Olives
Litre Warm Water

Cut the Sun dried tomatoes into dice and halve the olives.
Toss the pine nuts in a dry pan on the heat until they brown.
Put the two flours, the dried yeast and the salt into a bowl and mix them together.then mix in the olives, tomatoes and the pine nuts.
Add in the olive oil and the water and then mix together to a dough.
Knead this dough for about six or seven minutes.
(keep the white flour handy, if the dough is sticky you may need to add some flour as you knead)

Oil two loaf tins and divide the dough between the two.
Leave these somewhere warm to rise, they should rise to the top of the tins. This will take about one hour in a hot press, otherwise longer.
Once they have risen preheat the oven to 200C 400F, Gas 6.
Cook the loaves at this temperature for about 40 minutes.
Shake out of the tin and leave to cool on a rack.
These freeze well and stay fresh for a few days.

August 20, 2007 04:01 PM | 0 Comments
  Martin Dwyer
Consultant Chef