Sun-Dried Tomato and Olive Easy Whole Wheat Sandwich Bread

Sun-Dried Tomato and Olive Easy Whole Wheat Sandwich Bread image Author: Canadian Living Credits: Sun-Dried Tomato and Olive Easy Whole Wheat Sandwich Bread image

Sun-dried tomatoes have a sweet edge that complements the saltiness of the olives in this loaf. It's great for sandwiches, of course, but thicker slices are a tasty addition to an antipasto tray. Or try them dipped in fruity olive oil for a restaurant-style starter

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: January 2014

Ingredients

  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds
  • 1/4 teaspoon flaxseeds (optional)
  • 3 cups whole wheat bread flour
  • 3 cups white bread flour (approx)
  • 2 teaspoons salt
  • 1 teaspoon quick-rising (instant) dry yeast
  • 2 1/2 cups lukewarm water
  • 1/3 cup finely chopped Kalamata olives
  • 1/3 cup chopped,drained,oil-packed sun-dried tomato

Method

Stir 1/4 tsp of the sesame seeds with 1/4 tsp of the poppy seeds; stir in flaxseeds (if using). Set aside.

In large bowl, whisk together whole wheat flour, 2 cups of the white flour, remaining sesame seeds and poppy seeds, salt and yeast. Stir in lukewarm water until well combined. Cover with plastic wrap; let rise in warm draft-free place until bubbly and doubled in bulk, about 12 hours.

Make-ahead: Let rise for up to 18 hours.

Sprinkle work surface with 1/3 cup of the remaining flour. Scrape dough onto work surface; sprinkle 1/4 cup of the remaining flour over top. Cover with tea towel; let stand for 15 minutes.

Using floured hands, gently press out dough into 1/2-inch (1 cm) thick rectangle, sprinkling with up to 1/4 cup of the remaining flour if dough is too sticky.

Sprinkle rectangle with olives and sun-dried tomatoes; knead until well combined, adding up to 1/4 cup more white bread flour if dough is too sticky. Reshape into rectangle.

Cut in half crosswise. Roll each half into scant 8- x 4-inch (20 x 10 cm) cylinder; place, seam side down, in greased nonstick 8- x 4-inch (1.5 L) loaf pan. Sprinkle loaves with reserved sesame seed mixture. Cover loosely with lightly greased plastic wrap; let rise in warm draft-free place until almost doubled in bulk, about 1-1/2 hours.

Bake in 425 F (220 C) oven for 10 minutes. Decrease heat to 375 F (190 C); bake until light golden and loaves sound hollow when tapped, about 30 minutes.
 
Transfer to racks; serve warm or let cool.

Make-ahead: Let cool completely. Slice loaves; wrap in plastic wrap and freeze in resealable freezer bag for up to 3 weeks.

Nutritional facts per slice: about

  • Fibre 2 g
  • Sodium 178 mg
  • Sugars trace
  • Protein 4 g
  • Calories 100.0
  • Total fat 1 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 18 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sun-Dried Tomato and Olive Easy Whole Wheat Sandwich Bread

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