Ingredients
¾ cup + 1 tablespoon water, room temperature1½ teaspoons extra virgin olive oil¾ teaspoon sea salt½ teaspoon honey1 teaspoon dry rosemary1¼ cups bread flour½ cup whole wheat flour2 tablespoons + 2 teaspoons rye flour1¼ teaspoons yeast, instant or bread machine½ cup Kalamata or Niçoise olives, drained, patted dry, pitted and halved before measuring
Preparation
Place water, olive oil, salt, honey, rosemary, bread flour, whole wheat flour, rye flour, and yeast, in order listed, in the bread pan fitted with kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread Maker. Press the menu button to select the French/Italian program. Press loaf size and crust color buttons to select both size and crust preference. Press Start/Stop to mix, knead, rise, and bake. When the mix-in tone sounds, add the olives. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.
