Olive Bread with Mint and Onions

Directions

1. 1

   1 tb Active dry yeast 1/2 ts Sugar 1 1/2 c Warm water 1/2 c Whole wheat flour, -preferably coarsely ground 3 To 3 1/2 cups white flour, -pre

2. 2

   Beat at least 50 strokes, then cover with plastic wrap and let stand anywhere from 1 to 6 hours

3. 3

   Stir all but a teaspoon of the olive oil into the dough, as well as the salt, the chopped onion, dried mint, and olives

4. 4

   Then work in remaining white flour until it becomes hard to stir

5. 5

   Turn the dough out onto a floured working surface and let rest while you clean out the bowl

6. 6

   Knead dough for about 8 to 10 minutes, adding more flour as necessary, until the dough is resilient

7. 7

   Lightly oil the bowl, return the dough to it, turning to coat, and cover with plastic wrap

8. 8

   Let rise until double in volume - about 1 1/2 hours