Bread From Nice

Ingredients

2t                              Dry yeast

1-1/2T                      Lukewarm water  (105 – 115F)

8oz                           Whole wheat flour

16oz                         AP flour

1/2oz                        Salt

1T                            Olive oil

5T                            Water

1/4C                         Julienned or grated

1/4C                         Onion chopped

1/4C                         Leek, white part only, cut in julienne

1/2 Bunch                Parsley, stems removed, and chopped

1-1/2T                      Butter to grease the bowl and pans

Process

Sprinkle dry yeast over 1-1/2T of lukewarm water

Set aside in a warm place for 5 minutes to proof

Mixture will become foamy as the yeast begins to work

Add the flours, salt, olive oil,  and enough water to create a soft dough

Knead about 5 minutes at medium speed in a mixture with a dough hook

Add the vegetables and parsley

Continue mixing until just combined

Transfer the dough to a greased bowl

Cover loosely with a towel and set aside in a warm place

Let the dough rise until doubled in size, about 45 minutes

Punch down to expel gas from the dough

Form into desired loaf shapes

Use standard bread pans or shape into round loaves

Grease the bread molds with butter or olive oil

Place the dough in the molds

Let rise for 30 more minutes or until doubled in size

Bake in a preheated oven at 375F for 45 minutes, or until done

Turn the bread out onto a rack to cool