Sun-Dried Tomato And Olive Bread

• 2 teaspoons Active Dry Yeast, Divided
• 1/4 cups Warm Water
• 3 Tablespoons Sugar Or Honey, Divided
• 3 cups Bread Flour, Divided. (Plus More For Kneading)
• 1 cup Whole Wheat Flour
• 1 cup Warm Water
• 1 teaspoon Salt
• 1/2 cups Sun-dried Tomatoes, In Oil, Chopped
• 1/2 cups Black Or Kalamata Olives, Chopped
• 1 Tablespoon Balsamic Vinegar

1. For the sponge:
2. In a large bowl mix 1/2 teaspoon of the yeast with 1/4 cup warm water and 1 teaspoon of the sugar (or honey). Let the mixture sit for 5-10 minutes until it 'blooms' (bubbles). Stir in 1 cup of bread flour, cover, and let it stand in a warm place for 1-2 hours.
3. In a separate bowl stir together the whole wheat flour and the remaining cup of warm water and allow to soak while the sponge sits.
4. Note: Both the sponge and the whole wheat/water mixture may be left out overnight. (I usually mix up the sponge and wheat/water mixture before I go to bed; roughly 8-12 hours is plenty long enough for these to sit.)
5. For the bread:
6. Pour the sponge into a mixing bowl. Mix the remaining yeast into the sponge and let it sit for 5-10 minutes. Add the soaked whole wheat, salt, sun-dried tomatoes, olives, vinegar and most of the remaining bread flour (withhold about 1/2 cup of the bread flour). Stir together with a mixer fitted with dough hook attachment. Then knead for 10 minutes, adding the rest of the flour as necessary to achieve a slightly tacky dough. Place dough in a greased bowl, cover and let it rise for about 1 hour or until doubled. Punch down the dough.
7. Shape into baguettes, a large loaf, or mini-loaves. Place on a parchment-lined baking sheet. Dust the loaves with flour, cover with plastic wrap and let them rise 30-60 minutes, until almost doubled.
8. Preheat oven to 400 F. Place a small pan of boiling water in the oven on the bottom rack. Using a serrated knife, cut a shallow slit down the length of the loaves of bread. Bake for 5 minutes then turn the oven down to 350 F, and continue baking until the bread is browned and sounds hollow when tapped. This will take about 20-30 minutes total. Remove from oven, flip loaves onto a cooling rack, and allow to cool at least 15 minutes before serving.
9. Note: If you don't have sun-dried tomatoes packed in oil, you can substitute an equivalent amount of dry sun-dried tomatoes that have been combined with 2 tablespoons olive oil.

active dry yeast, ubc, sugar, bread flour, whole wheat flour, water, salt, tomatoes, black or, balsamic vinegar

Taken from tastykitchen.com/recipes/breads/sun-dried-tomato-and-olive-bread/ (may not work)