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Parve
Medium
5 Hours, 45 Minutes
Diets 
A delicious savory rye bread studded throughout with baked olives. Very satisfying, and definitely different.
3 cups flour, divided
2 and 1/2 cups water, divided
2 teaspoons plus 1 tablespoon sugar, divided
1 teaspoon Gefen Dry Yeast
2 and 1/2 cups rye flour
3 and 1/2 ounces (100 grams) mixed, pitted Gefen Olives
1 teaspoon salt
1 egg yolk
4 tablespoons Zeta Olive Oil
chopped herbs, to taste — chives, thyme, and a bit of rosemary
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.
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