Ingredients

1 1/2 pound loaf
1 1/3 C. water
3 Tbsp. lard; or olive oil
1 Tbsp. sugar
1 1/2 tsp. salt
1 1/2 Tbsp. dried rosemary
2 C. whole wheat flour
2 C. bread flour
2 1/2 tsp. yeast
3/4 C. pitted moroccan olives, or quality black olives
1 pound loaf
1 C. water
2 Tbsp. lard; or olive oil
2 tsp. sugar
1 tsp. salt
1 Tbsp. dried rosemary
1 1/2 C. whole wheat flour
1 1/2 C. bread flour
1 1/2 tsp. yeast
2/3 C. pitted moroccan olives or quality olives

Cooking Instructions

Bake according to manufacturer’s directions, adding the olives during the raisin cycle or 5 minutes before final kneading is finished.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: