A good accompaniment to antipasti, this bread makes a lovely presentation. It can also serve as a base for canap?topped with thinly-sliced cheese or meat, especially lamb.
- Portion size 16 servings
In bowl, sprinkle yeast over warm water; let stand for 3 minutes. Mix in oil and salt. With wooden spoon, gradually stir in all-purpose and whole wheat flours to form stiff dough, mixing with hands if necessary.
Turn out dough onto lightly floured surface; knead until smooth and elastic, about 8 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 1-1/2 to 2 hours.
Punch down dough. Knead lightly for 30 seconds; form into ball. Let rest for 30 minutes.
In food processor, pur?olives, garlic and pepper until a fairly smooth paste.
Roll out dough to 18- x 12-inch (45 x 30 cm) rectangle. Spread with olive paste, leaving 1-inch (2.5 cm) border at each long side. Starting at long side, roll up into log; pinch seam to seal. Place, seam side down, on cornmeal-dusted baking sheet.
Lightly beat egg white with 2 tsp (10 mL) water; brush over loaf. Bake in centre of 400°F (200°C) oven until golden and loaf sounds hollow when tapped on bottom, about 20 minutes. Let cool on rack for at least 5 minutes before slicing.
Nutritional facts <b>Per slice:</b> about
- Sodium 185 mg
- Protein 2 g
- Calories 74.0
- Total fat 2 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 12 g
- Iron 6.0
- Folate 12.0
- Calcium 1.0