Olive bread with bacon and thyme
Instructions:
- 2 ounces smoked bacon, chopped (about ½ cup);
- 3 cups whole wheat flour (12¾ ounces);
- 4 teaspoons baking powder;
- 1¼ teaspoons fine sea salt;
- ¾ teaspoon sugar;
- ½ teaspoon freshly ground black pepper;
- ½ cup finely chopped pitted black and green olives (about 20);
- 2 tablespoons chopped fresh thyme, or 2 teaspoons dried;
- 1½ cups chilled lowfat buttermilk (12 ounces).
- First, crisp the bacon. Line a plate with paper towels. Cook the bacon in a small skillet over medium heat, stirring occasionally, until it is lightly browned and crisp at the edges, about 5 minutes. Using a slotted spoon, transfer the bacon bits to the paper towel–lined plate to drain and let cool.
- Whisk together the whole wheat flour, baking powder, salt, sugar, and pepper in a large bowl. Scatter the bacon, olives, and thyme across the flour mixture and stir in. Make a well in the center and add the buttermilk. Using a dough whisk or a fork, and starting from the center, gradually stir in the flour until most of it is incorporated (some flour may remain at the sides). Gather the moist dough inside the bowl with lightly floured hands (if the dough is wet, sprinkle it with flour). Incorporate any remaining flour and bring together, with 5 to 7 gentle turns, into a lumpy ball. Cover the bowl with a dish towel and set aside to rest for 15 minutes.
- Meanwhile, position a rack in the bottom third of the oven and preheat to 400°F. Lightly grease a 9 by 5 by 3-inch loaf pan with olive oil, or coat with cooking spray.
- Turn out the shaggy dough onto a lightly floured work surface. Lightly flour your hands and gently knead about 8 turns until smooth, while forming an oblong loaf about 7 inches long. Place the loaf, seam at the bottom, in the pan. Using a very sharp knife, make 2 diagonal cuts that cross in the center, ½ inch deep. Dust the loaf with flour, cover the pan with a dish towel, and let sit for 10 minutes.
- Bake until the loaf is well risen, crusty, and nicely browned. A cake tester or a toothpick inserted into center should come out clean (an instant-read thermometer should register 200°F), about 55 minutes. Transfer to a wire rack to cool for 15 minutes. Cut with a sharp serrated knife and serve warm or at room temperature.
- TO GET A HEAD START: Buy pitted olives, and if they are marinated, even better for flavor. This bread is best eaten on the same day, or you can reheat it in the toaster the next day. It freezes well for 1 month.
- TO MAKE IT VEGETARIAN: Replace the bacon with ¼ cup sautéed red onions (about ¾ cup raw, chopped).