Olive bread

Ingredients for 1 servings:

• 400 g wheat flour, type 550
• 100 g rye flour, type 1150
• 20 g yeast, fresh
• 1 tsp salt
• 350 ml water, warm
• 4 tbsp tapenade, black
• 2 tbsp olive oil

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 5 minutes

Combine the wheat flour and rye flour in a bowl. Crumble the yeast and mix in. Add the salt and water. Add the tapenade or 100g of pureed black or green olives. Knead the dough and, covered with a kitchen towel, let it rise for 45 minutes. Divide the dough in half. Shape each half into an oval loaf. Then, covered, let it rise for another 30 minutes. Preheat the oven to 220°C. Brush a baking sheet with olive oil, place the loaves on it, and cut them lengthwise. Place a cup filled with water in the oven. Bake the bread for 35 minutes. It should sound hollow when tapped on the bottom; then it’s done.