Italian Herb Bread

• 3 2/3 cups all-purpose flour
• 2 cups rye flour
• 1 tbsp salt
• .25 oz dried active yeast, dissolved in 1 2/3 cups lukewarm water
• 2 tbsp olive oil
• 1/4 cup flat-leaf parsley, finely chopped
• 10 sprigs thyme
• 1 clove garlic, peeled and finely chopped
• 1.75 oz pitted black olives, chopped
• 3 None green chilies, deseeded and chopped
• 2.5 oz sun-dried tomatoes, drained and chopped

1. In a bowl, mix the flours, salt and yeast water. Add the oil and knead with the dough hook of a mixer, then with hands, into a soft dough. Place in a large, clean bowl, cover with a tea towel and allow to rest in a warm place for 2 hours.
2. On a lightly floured surface, carefully knead the parsley, thyme, garlic, olives, chilies and tomatoes into the dough. Place in a 9 inch diameter bread-proofing basket, cover and allow to rest for 1 hour.
3. Preheat the oven to 400u0b0F. Place the dough on a parchment paper lined baking sheet and bake for 35-40 mins, until a skewer comes out clean. Allow to cool on a wire rack.

allpurpose, rye flour, salt, active yeast, olive oil, flatleaf parsley, thyme, clove garlic, black olives, green chilies, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/21748 (may not work)