rye olive bread

See the recipe by Teresa Mosca

Blog: Nella Cucina di Teresa

Molino Soncini Cesare stone-milled rye flour250g
Molino Soncini Cesare 00 Purple Bread flour250g
beer yeast1 sachet
sunflower oil4 tablespoons
pitted E.Amoretti di Lorenzo olives in extra-virgin olive oil20
Himalaya Red Salt1 flat teaspoon

Ingredients for the filling/topping


place the tepid water in your dough-maker mixing bowl with the yeast, then add both flours and the red salt, and work until you have a soft mix. Now add the pitted olives, and work until they are well mixed in together. Leave to rest for at least two hours.
Your dough will now have doubled in size - press gently to let any air out, and divide into two pieces. Flatten each in turn with your hands, and roll them out starting from the narrow end. Now make a couple of light cuts in the surface of each roll. Leave to rise for another two hours, before baking at 180°C for 35/40 minutes. Once cooked, remove from the oven, and leave to cool before serving.


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