Prosciutto Olive Tomato Bread

1 lb loaf:; 1 1/2 lb loaf:
1 c WATER; (1-1/3 C.)
2 tb Vegetable OIL; (3T.)
1/3 c Ripe TOMATO; (1/2 C.)
-chopped
1/3 c Olives; (1/2 C.)
-Pitted Alfonse or other
-wine-cured olives
1/3 c Prosciutto; (1/3 C.)
-shredded
2 ts SUGAR; (1T.)
1/2 ts SAGE; (2/3 tsp.)
1 ts SALT; (1-1/2 tsp.)
1/3 c Rye FLOUR; (1/2 C.)
1 1/2 c Whole-Wheat FLOUR; (1-2/3
-C.)
1 1/2 c Bread FLOUR; (2 C.)
1 1/2 ts Yeast; (2 1/2 tsp)

Bake according to manuf. instructions.

Yields
1 Servings