Rosemary Olive Bread Recipe
Aromatic and flavorful. Great with Hummus or Navy Bean Spread.

Combine in a small bowl:
    1 tablespoon active dry yeast
    2 cups warm water
    1 teaspoon honey

Let foam for 10 minutes.

In a separate bowl combine:
    2 tablespoons olive oil
    1 cup whole wheat ?our
    1/4 cup fresh rosemary, minced, or 2 tablespoons dried rosemary
    1 tablespoon salt
    1/2 cup sliced black olives
    41/2 cups unbleached white flour

Add foamed, active dry yeast mixture to flour mixture. Mix well. Place on floured surface and knead for 10 minutes. Let rise for 30 minutes (or until doubled in size) and punch down. Shape into 2 round loaves and place on oiled baking tray. Let rise 20–25 minutes. Brush with egg-wash and bake at 350° for 30–35 minutes, or until golden brown.

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