Hearty olive and onion bread for a barbecue evening

Ingredients for 2 servings:

• 500 rye flour (wholemeal)
• 350 spelt flour (wholemeal)
• 2 jars of olives, approx. 400 g
• 3 large onions, red
• 2 sachets of dry yeast
• 2 tsp, heaped sea salt
• 500 water, lukewarm
• 100 olive oil
• 5 garlic cloves
• 2 tbsp herbs de Provence
• n. B. Sambal Oelek
• Flour , for the work surface

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

For 2 loaves

In a bowl, mix the rye flour and 250g spelt flour with the dried yeast and salt. Add the water and mix. Knead for about 10 minutes until smooth, ideally on a floured work surface. Let the dough rise in a warm place for about 40 minutes. In the meantime, dice the red onions and garlic. Fry in a pan with olive oil until translucent, then add the herbs. If you like it a bit spicier/spicier, you can add about 3-4 heaped tablespoons of sambal oelek. Then let it cool. Briefly knead the dough on a floured surface and flatten it with your fingers. Add the fried ingredients and the olives. Fold the dough over and knead thoroughly. The liquid from the olives will make the dough moister again, so knead in the remaining spelt flour as needed. Form two loaves and place them on a floured baking sheet. Score the bread once lengthwise and about six times widthwise. Brush the bread with olive oil. Bake in a preheated oven at 220°C for 40 minutes. The bread should sound hollow when tapped. Let it cool on a wire rack.