Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Active dry yeast
1 c Warm water
1/2 ts Brown sugar
2 c Unbleached all-purpose flour
1 c Rye flour
1/2 ts Salt
5 tb Extra-virgin olive oil
1 md Onion, minced
16 oz Can pitted black or green
-olives, or combination,
-rinsed and drained
Sprinkle yeast over warm water in a small bowl. Add
sugar, stir and set aside until yeast starts to bubble.
Sift both flours and salt into large bowl. Make a
well in the center of flour mixture and pour in yeast
and 2 tbsp. oil. Stir to make stiff dough. Knead on
floured surface until smooth, about 15 minutes. Wash
and oil the bowl with 1 tbsp. olive oil. Return dough
ball to bowl and turn to coat with oil. Cover and let
rise in a warm place until double in bulk, about 1
hour. In a small skillet, saute onion in 2 tbsp. olive
oil for 5 minutes over medium heat until soft. Cool.
Punch dough down and knead again on a well-floured
surface. Work onions and whole olives into dough as
you knead. Oil a baking tray or 9-inch loaf pan.
Shape dough into a ball and place on prepared tray or
in pan. Cover and let rise again in a warm place for
1 hour. Preheat oven to 400 degrees. Bake loaf for 1
hour, until lightly browned. Cool on wire rack.
