Instructions: Ready: Combine liquid to blend. Combine the flours and thyme. Have the measure of olives and of yeast at hand.

Place ingredients in your breadmaker per manufacturers instructions

(liquid first or last, etc).

Set machine controls to start the Dough cycle. Watch the mixture: add a little flour or more liquid (a teaspoon at a time) to compensate for the moist olives or the absorbent cracked wheat flour. The dough ball should be pliable and slightly tacky (no dough adheres to your finger when touched).

At the end of the dough cycle, unplug the machine and remove the bin.

Transfer dough to a lightly floured surface. Knead by hand 2 or 3 times to release the air and to shape into a ball without seams. Lightly spray a medium-sized bowl with vegetable oil and place the dough inside, rotating to coat. Cover with Plastic wrap and let rise until double in volume (60 mins).

PREHEAT OVEN: 350F. Transfer dough to a nonstick baking sheet. Sprinkle with garlic salt, parsley and pepper. Bake 50-60 minutes or until golden brown and aromatic. To check for doneness, an instant-read thermometer should register between 190 and 205F.

Remove from oven; transfer to a rack and let cool 15 minutes before slicing.

Acknowledgements:
This recipe was adapted from one posted by Joan "Flour

"A round loaf baked in the oven with a salty crust.

Tested: Double
Rise Bread aided by machine."

Yield: "16 slices"

Start to Finish Time:
"3:00"

NOTES : Variation: Substitute rye flour for the cracked wheat flour and add more water, as needed to form the dough. Caution: The dough gets too stiff and hard to be kneaded for the second time by the machine. Recipe was tested using the machine to mix and proof. The shaped dough was "tacky" enough to hold the garlic salt and pepper without using a egg-white glaze.

This recipe came about by accident. I had intended to make the bread in the ABM but the little motor labored so I thought it would take up smoking during that second knead. And so ... I made a Round loaf.

Bob loved it. I did too. We really liked the touch of garlic salt and pepper on the crust. If anyone wants to test this recipe (and my instructions), please let us know the results. We served this with a canned lentil soup thinned with mushroom broth and chunked with leftovers (potato cubes, over-ripe tomatoes, spinach) and fresh cilantro (of course). Tonight it will go with a salad.

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