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Olive and rosemary rye bread



400g stong white bread flour

100g dark rye flour

7g yeast

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