Ripe Olive Bread
Servings:	2 breads
Ingredients	Preparation
3 to 3 1/2 cups [420 to 490 g] all-purpose flour 1 pack active dry yeast 1 tablespoon [15 mL] freshly chiseled thyme or 1 teaspoon [5 mL] crushed dried thyme 1 1/2 cups [375 mL] hot [118 to 129 / 48 to 54°C] water 3 tablespoons [45 mL] olive or vegetable oil 2 teaspoons [10 mL] brown sugar 1/2 teaspoon [2.5 mL] salt 1 1/2 cups [375 mL] whole wheat flour 1 cup [250 mL] chopped stoned ripe olives 1 cup [250 mL] crumbled Feta cheese [4 ounces - 113 g] 1/2 cup [125 mL] roasted wheat germ 1 egg yolk 1 tablespoon [15 mL] water 1 teaspoon [5 mL] coarse salt [optional]	Into a medium bowl, mix together 2 cups [280 g] of all-purpose flour, dry yeast and freshly chiseled or crushed dried thyme. Mix together water, olive or vegetable oil, brown sugar and salt; pour into mixed dry ingredients. Using an electric beater, beat dough at low speed for 30 seconds, scraping sides of bowl at all times. Beat at high speed of electric beater for 3 minutes. Stirring using a wooden spoon, mix in whole wheat flour, chopped ripe olives, crumbled Feta cheese, half of roasted wheat germ and as much as possible of remaining all-purpose flour. Turn dough onto a lightly floured working surface. Kneading, mix in enough of remaining all-purpose flour to get a medium-firm smooth and stretchy dough, no more than 6 to 8 minutes. Shape dough into a ball. Transfer dough into a lightly greased bowl; turn dough over once. Cover the bowl and leave dough to rise into a warm environment away from drafts until doubled in bulk, for 75 to 90 minutes. Punch dough down with your fist. Transfer dough onto a lightly floured surface. Divide dough into 2 equal parts. Cover then leave dough to rest for 10 minutes. Preheat oven to 375°F [190°C]. Lightly grease a baking sheet. Shape each part of dough into a 10-inch [25-cm] long and 3-inch [7.6-cm] wide oval. Arrange breads apart onto greased baking sheet. Cover and leave breads to rise into a warm environment away from drafts until almost doubled in bulk, for 45 to 60 minutes. Using a sharp knife or a single rasor blade, cut an approximately 1/4-inch [6-mm] deep slit a along on side of top of breads. Mix together egg yolk and water; using a pastry brush, brush breads with mixture. If desired, evenly sprinkle breads with coarse salt. Bake breads into preheated oven for 35 to 40 minutes, until golden brown and breads sound hollowed when lightly tapped. Transfer done breads onto wire racks to cool.