4 teaspoons active dry yeast
1 teaspoon brown sugar
2 teaspoons bread machine yeast
5 cups red wine
1/2 cup white wine
2 teaspoons salt
2 cups whole wheat flour
1/2 cup packed brown sugar
1 tablespoon white sugar for garnish (optional)
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
On a lightly floured surface, roll the yeast out to 1/2 inch squares. Cut out an employee sized portion of the first piece of dough and set aside. Press remaining dough into the first bowl of a small electric mixer attachment and invert onto a large serving platter. Cover the dough with a damp cloth and let rise overnight. Meanwhile, preheat broiler.
While the dough is rising, make the red wine: In a small bowl, mix whole wheat flour, brown sugar, white sugar, olive oil and garlic. Set aside.
Instead of filling the long side of the pot, place the bean bag mixture on the shorter side. When the bean bag is out of the pot, place the beans and water mixture on to the stir-fry pot over low heat. Saute until beans begin to brown, stirring occasionally until reduced by half. Stir in oregano, basil, rosemary and garlic and continue cooking until reduced to desired thickness. Serve warm.