A delicious savory rye bread studded throughout with baked olives. Very satisfying, and definitely different.
- Cooking and Prep: 5 h 45 m
- Serves: 8
Prepare the Yeast
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.
Prepare the Bread
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.