White Rye and Black Olive Baguettes
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About this recipe:
Partnered with soup or stew, these tasty olive breads could turn a lunch or supper into a special occasion.
2 x mixing bowls, tea towel, double baguette tray OR 2 clean tea towels and a large baking tray
250g Doves Farm Organic White Rye Flour
1 tsp Doves Farm Quick Yeast
1 tsp sugar
175ml tepid water
½ tsp salt
2 tbsp olive oil
75g black olives, pitted
flour, for dusting
oil, for tray
220°C, Fan 200°C, 425°F, Gas 7
- Put the flour, yeast, and sugar into a large bowl and blend them together.
- Stir in the water, and when everything looks craggy and lumpy, stir in the salt.
- Stir in the oil.
- Using your hands, gather everything together into a doughy mass.
- Knead the dough in the bowl, or on a work surface, for 50 presses.
- Invert a larger bowl over the dough bowl and leave it in a warm place for the dough to double in size, which will take 1-2 hours.
- Dust a double baguette tray with flour.
- OR make two 45cm/15” long pleats in a tea towel and dust them with flour and rub some oil around the inside of a large baking tray or insert a baking liner
- Add the olives to the dough bowl, kneading until they are combined with the dough.
- Cut the dough in half.
- Rub a little oil on your fingers and shape or roll each piece of dough into a cylinder the length of your baguette tray or tea towel pleats, pushing any exposed olives back into the dough.
- Transfer the dough cylinders to the baguette tray or tea towel pleats.
- Cover them with a clean tea towel and leave to rise in a warm place for 30 minutes.
- Pre-heat the oven.
- Remove the clean tea towel.
- Bake the dough in the baguette trays for 20-25 minutes.
- OR, rising the dough in tea towel pleats, gently transfer the risen doughs to the prepared baking tray and bake 20-25 minutes.
- Turn the cooked baguettes out onto a wire rack and leave to cool.