Sun-Dried Tomato and Olive Whole Grain Pockets

1.Combine the warm water, honey, and yeast in the bread maker pan and let sit for 5 minutes until foamy.

2.Add the whole wheat flour, salt, and 1 tablespoon of olive oil to the pan, then set the bread maker to the dough cycle.

3.Once the cycle is complete, remove the dough and punch it down on a lightly floured surface.

4.Divide the dough into 8 equal portions and roll each into a 5-inch circle.

5.In a small bowl, mix the chopped sun-dried tomatoes, olives, feta, oregano, and basil.

6.Place a spoonful of the filling in the center of each dough circle, fold the edges over to create a half-moon shape, and crimp the edges tightly with a fork to seal.

7.Place the pockets on a parchment-lined baking sheet, brush the tops with olive oil, and let them rest for 20 minutes.

8.Preheat your oven to 200°C and bake the pockets for 15 to 20 minutes, or until the crust is golden brown and sounds hollow when tapped.