Sun-Dried Tomato and Olive Bread

For the sponge:
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.

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.

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.)

For the bread:
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.

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.

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.

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.