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Rye sourdough loaf with sundried tomatoes, dried black olives and rosemary


  • 4 tablespoons each of dark rye, light rye and untreated white no. 4.
  • 1 dozen de-stoned and chopped olives,
  • 8 chopped sundried tomatoes
  • 2 tbsps cold-pressed rapeseed oil
  • 1 tsp chopped rosemary
  • 1 tsp sea salt
  • mugful rye sourdough starter
  • extra tepid boiled water and flour as needed


  • mix flours
  • add starter and water and mix well to a moist consistency and cover with a cloth
  • leave several hours until yeast is really working
  • mix in chopped olives, tomatoes, rosemary, oil and salt
  • adding any extra flour to enable kneading, knead until homogenous
  • put dough into oiled tins and leave to rise for at least 2 hours
  • bake in a very hot oven for 30 minutes, reduce heat to 200°C for another 10 minutes
  • if it sounds hollow when you tap the bottom it's cooked
  • leave to cool on a wire rack.
  • Enjoy!