Olive and rosemary rye bread

Traditional french rye loaf with olives. Delicious with cheese

Ingredients

Ďough

400g stong white bread flour

100g dark rye flour

7g yeast

365g tepid water

Flour or semolina for dustin

Filling

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)

Method

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.

Baking

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

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