Cooking Instructions
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Step 1
Separate the Egg (2) and set aside.
Step 2
To prepare the dough, in a large bowl, whisk together Milk (1 cup), Water (1 cup), Olive Oil (2/3 cup), Active Dry Yeast (1 tablespoon), Egg White (2 N/A), Salt (1 teaspoon), and Granulated Sugar (1 tablespoon).
Step 3
Slowly incorporate Whole Wheat Flour (6 cup), 1 cup at a time, until you form a soft dough that is slightly sticky. Form dough into a ball and allow to rise for 1 1/2 - 2 hours.
Step 4
Turn out dough onto a lightly floured surface. Divide dough into 12-13 pieces,105-110 grams each.
Step 5
To shape the dough, use your hands to stretch each dough piece into an oval shape, and spread some Black Olive Tapenade (1/2 cup) evenly onto dough, leaving about a 1/4 inch margin around the sides.
Step 6
Fold half the oval over the other half horizontally, and pinch together all the edges to contain the olive spread.
Step 7
Now use your palms to roll the dough into a long rope, about 8-10 inches long.
Step 8
Twist dough by holding both ends in your hands and twisting each side in opposite directions then connect at the ends to form a ring.
Step 9
Place each ring onto a parchment-lined baking sheet. It is okay if the sides of the rings are touching. Let rest for one hour.
Step 10
Preheat oven to 375 degrees F (190 degrees C).
Step 11
While the oven is preheating, brush each ring with Egg Yolks and sprinkle with Black Caraway Seeds (1 handful).
Step 12
Bake for 25-30 minutes, until tops are golden. Serve and enjoy!
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