Rye bread with Kalamata olives, lemon zest, and herbes de Provence

Name: Rye bread with Kalamata olives, lemon zest, and herbes de Provence - Iulia C.
Ingredients: Superior whole rye flour: 350 g (Pirifan) Whole wheat flour: 150 g (from a bio products store = 1 leu) Water: 390 g=ml Salt: 10 g Yeast: according to instructions (I used Pakmaya active 10g = 1.5 tabl; pitted 120g Grated zest of one lemon Herbes de Provence: 1 teaspoon

Pasta/Pizza - Rye bread with Kalamata olives, lemon zest, and herbes de Provence by Iulia C. - Recipia

Rye Bread with Kalamata Olives, Lemon Zest, and Herbes de Provence Total Time: 4 hours (including 60 minutes of rising) Preparation Time: 30 minutes Baking Time: 50-55 minutes Servings: 8 Are you dreaming of a bread with deep flavor, dense texture, and a crispy crust? This rye bread recipe with Kalamata olives, lemon zest, and Herbes de Provence will take you on a culinary journey full of flavor! In a world where quick recipes are the norm, this bread combines tradition with a touch of creativity. Whether you enjoy it plain with a drizzle of olive oil or as a base for a gourmet sandwich, it will surprise you with every bite. Here’s everything you need to know to achieve perfect bread, step by step! Ingredients - 350 g high-quality whole rye flour - 150 g whole wheat flour - 390 ml lukewarm water - 10 g salt - 10 g active dry yeast (or 20 g fresh yeast) - 120 g pitted Kalamata olives - Zest of one large lemon - 1 teaspoon Herbes de Provence Making the Bread 1. Activating the Yeast: In a small bowl, dissolve the yeast in 220 ml of lukewarm water. Let it sit at room temperature for about 20 minutes until the mixture becomes frothy. This is an essential step to ensure good dough rise. 2. Autolyse: In a large bowl, mix 150 g of whole wheat flour with 170 ml of water. Cover the bowl with a towel and let it rest for 20 minutes. This procedure will help develop the gluten and make the dough easier to work with. 3. Mixing the Flours: In another bowl, combine the 350 g of rye flour with the salt and Herbes de Provence. The flavors from these ingredients will give your bread a special note. 4. Forming the Dough: Add the yeast mixture to the bowl with whole wheat flour. Mix gently, then add the rye flour mixture. You will end up with a sticky dough. Transfer it to a lightly floured surface and knead for 5-8 minutes, folding and stretching. Avoid adding too much flour; the dough should be slightly sticky but come off your hands easily. 5. First Rise: Place the dough in a bowl greased with a little oil, cover it with a damp towel, and let it rise at room temperature for 60 minutes. The dough should not double in volume but should visibly rise. 6. Preparing the Olives: Meanwhile, cut the Kalamata olives in half and let them drain on a paper towel. This step will prevent excess moisture in the dough. 7. Enriching the Dough: After the first rise, sprinkle flour on the surface and turn the dough upside down. Fold the corners of the dough towards the center, cover it, and let it rest for 5 minutes. Then, add the lemon zest and mix gently. After a short rest, add the olives in four batches, kneading carefully to incorporate them. 8. Second Rise: Place the dough in a floured bowl with the smooth side up. Cover it with a towel and let it rise for about 90 minutes. Don’t overdo the rising time, as you risk getting a dense bread. 9. Preheating the Oven: Preheat the oven to 240°C, placing a pan with water on the bottom rack. The steam will help create a crispy crust. 10. Baking: When the oven is ready, transfer the dough onto a baking paper sprinkled with cornmeal (optional) and place it in the oven. Bake the bread for 10 minutes with steam, then remove the water pan and reduce the temperature to 205°C. Continue baking for 40-45 minutes until the bread is golden and sounds hollow when tapped on the bottom. 11. Cooling: Turn off the oven and leave the bread inside for another 5-10 minutes with the door ajar. Then, remove the bread and let it cool on a rack. It is essential to wait at least 24 hours before slicing to preserve its flavor and texture. Serving Suggestions This rye bread with Kalamata olives pairs perfectly with extra virgin olive oil and fresh cherry tomatoes. You can also use it as a base for an open-faced sandwich with smoked salmon, salad, capers, and lemon. Additionally, toast thin slices and spread them with goat cheese drizzled with olive oil for an unforgettable culinary experience. Tips and Tricks - Choosing the Yeast: Using quality yeast is essential. Dry yeasts work well with white flour, but for rye, you can opt for a well-risen sourdough that will yield superior results. - Room Temperature: The dough prefers warmth! Make sure the room temperature is optimal for rising. - Variations: Substitute Kalamata olives with green olives or add nuts for a crunchy taste. You can also experiment with different herbs to customize the recipe. Nutritional Benefits Rye bread is rich in fiber, aiding digestion and keeping you feeling full. Whole wheat flour adds essential proteins and vitamins, while Kalamata olives are packed with antioxidants and healthy fats. So, not only do you enjoy a wonderful taste, but you also contribute to a balanced diet! Frequently Asked Questions 1. Why is it harder to work with rye flour? Rye flour has a higher fiber and protein content than white flour, making the dough denser and stickier. This requires more patience and technique during kneading. 2. Can I use fresh yeast instead of dry yeast? Yes, you can use fresh yeast, but make sure to adjust the amount. Generally, double the amount of fresh yeast compared to dry yeast is used. 3. What else can I add to the dough? Besides olives, you can add seeds, nuts, or even dried fruits to vary the texture and flavor of the bread. 4. How can I keep the bread fresh longer? Wrap the bread in a kitchen towel and store it in a cool place. Avoid storing it in the refrigerator, as this can dry out the bread faster. Putting this recipe into practice will not only enhance your culinary skills but will also bring a touch of joy to your kitchen. I challenge you to try this wonderful rye bread recipe with olives, lemon zest, and Herbes de Provence and enjoy the delicious result! Bon appétit!

Rye bread with Kalamata olives, lemon zest, and herbes de Provence

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