Traditional french rye loaf with olives. Delicious with cheese
400g stong white bread flour
100g dark rye flour
365g tepid water
Flour or semolina for dustin
1 teaspoon fresh chopped rosemary (or other herb to your taste)
100g Black olives
15g olive oil
Zest of half a lemon
50g chopped walnuts (optional)
Mix yeast with water to activate (unless using instant)
Mix together flours and salt
Add yeast mixture and combine to wet dough. ( If using instant yeast, put salt and dried yeast at separate sides of flour then add water and mix to wet dough)
Knead for 10-15 mins until dough passes window pane test
Cover with cling film and rest for 1-1.5 hours or doubled in size
While resting make filling
Mix herbs, olives, oil, zest and walnuts and blend to a rough paste
Once dough is rested, turn onto floured su rface.
Cut into 2 and flatten each into a rectangular shape
Put half of mixture into the centre third of each dough
Fold dough over filling. First bottom then top to cover the filling.
Turn dough a quarter turn and roll tightly to form a batard shape then roll gently to lengthen them.
Prove a further hour on a floured board, covered.
Preheat oven to 200c and baking sheet for about 30mIns
Quickly Dust heated tray with semolina and place proved loaves onto it
Make a single cut down length of each loaf and put in oven - if possible adding steam
Cook for 30- 35 mins until golden brown and they sound hollow when tapped.
Cool and enjoy
Added by: Julie Bullen
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers