Olive Bread

Olive Bread

Kosher.com

A delicious savory rye bread studded throughout with baked olives. Very satisfying, and definitely different.

Type: Parve Prep Time: 500 minutes Level: Not mentioned

Yeast mixture

4 tablespoons Zeta Olive Oil

chopped herbs, to taste — chives, thyme, and a bit of rosemary

3 cups flour, divided

2 and 1/2 cups water, divided

2 teaspoons plus 1 tablespoon sugar, divided

1 teaspoon dry yeast

2 and 1/2 cups rye flour

3 and 1/2 ounces (100 grams) mixed, pitted Gefen Olives

1 teaspoon salt

1 egg yolk

Prepare the Yeast

Mix together one cup flour, one cup water, two teaspoons sugar, and yeast.

Let sit at room temperature for several hours, until it rises a lot and has a strong yeast smell.

Prepare the Bread

Mix risen yeast mixture with remaining two cups flour, two and a half cups rye flour, tablespoon of sugar, olives, salt, one and a half cups water, yolk, olive oil, and herbs.

Knead well until dough is supple and moist. Let rise in a covered bowl until doubled in size.

Knead again and let rise again until doubled.

Knead dough again and shape into a loaf.

Bake at 400 degrees Fahrenheit (200 degrees Celsius) for 45 minutes, or until bread sounds hollow when tapped on the bottom.

Kosher.com