Italian Herb Bread

• 2 1/2 tsp active dry yeast
• 3 2/3 cups all-purpose flour
• 2 1/4` cups rye flour
• 1 tbsp salt
• 2 tbsp olive oil
• 1 tbsp finely chopped fresh flat-leaf parsley
• 10 sprigs fresh thyme, leaves stripped from stems
• 1 clove garlic, peeled and finely chopped
• 1/4 cup pitted, chopped black olives
• 3 None green chilies, such as jalapenos, deseeded and chopped
• 3/4 cup drained oil-packed sun-dried tomatoes, chopped

1. Dissolve the yeast in 1 2/3 cups lukewarm water (105u0b0F). In a bowl, mix the flours, salt and yeast water. Add the oil and knead with the dough hook of a mixer, then with your hands, into a soft dough. Place in a large, clean bowl, cover with a kitchen 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 8 1/2 inch bread proofing basket, cover and allow to rest for 1 hour.
3. Preheat the oven to 400u0b0F. Line a baking sheet with parchment and place the dough on it. Bake for 35-40 mins, until a skewer comes out clean. Allow to cool on a wire rack.

active dry yeast, allpurpose, flour, salt, olive oil, parsley, thyme, clove garlic, black olives, green chilies, drained oil

Taken from recipes-plus.com/api/v2.0/recipes/17255 (may not work)