A delicious savory rye bread studded throughout with baked olives. Very satisfying, and definitely different.
Mix together one cup flour, one cup water, two teaspoons sugar, and yeast.
Let sit at room temperature for several hours, until it rises a lot and has a strong yeast smell.
Mix risen yeast mixture with remaining two cups flour, two and a half cups rye flour, tablespoon of sugar, olives, salt, one and a half cups water, yolk, olive oil, and herbs.
Knead well until dough is supple and moist. Let rise in a covered bowl until doubled in size.
Knead again and let rise again until doubled.
Knead dough again and shape into a loaf.
Bake at 400 degrees Fahrenheit (200 degrees Celsius) for 45 minutes, or until bread sounds hollow when tapped on the bottom.