Olive Rye Bread

Instructions

1. 1

   Combine warm water with yeast and honey in a large bowl. Let it sit for 5 minutes until foamy, indicating the yeast is active.

   Tip: Water temperature should be around 40-45°C for optimal yeast activation.

2. 2

   Mix rye flour, whole wheat flour, and salt together in a separate bowl. Add the mixture to the yeast water along with olive oil and mustard, stirring until a shaggy dough forms.

   Tip: Rye dough will be stickier than typical wheat bread dough—this is normal.

3. 3

   Fold in the halved green olives, dried rosemary, and caraway seeds until evenly distributed throughout the dough.

   Tip: Reserve a few olive pieces to press into the top for visual appeal.

4. 4

   Transfer dough to a lightly oiled surface and knead gently for 8-10 minutes until it becomes smoother and more cohesive, though it will remain slightly sticky.

   Tip: Use wet hands instead of flour to avoid drying out the dough.

5. 5

   Shape the dough into a round loaf and place it on a parchment-lined baking tray. Cover loosely with a kitchen towel and let it rise in a warm spot for 90 minutes until it increases by about half.

   Tip: Look for visible cracks forming on the surface as a sign of proper fermentation.

6. 6

   Preheat oven to 220°C. Score the top of the loaf with a sharp knife in a crosshatch pattern, then brush lightly with water.

   Tip: Scoring allows steam to escape evenly and helps the bread rise further in the oven.

7. 7

   Bake for 40-45 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.

   Tip: Place a small pan of hot water on the oven rack below to create steam for a crispier crust.

8. 8

   Cool on a wire rack for at least 20 minutes before slicing to allow the interior to set properly.

   Tip: Cutting too early will result in a gummy texture; patience ensures the best crumb structure.