White Rye and Black Olive Baguettes

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

1. Put the flour, yeast, and sugar into a large bowl and blend them together.
2. Stir in the water, and when everything looks craggy and lumpy, stir in the salt.
3. Stir in the oil.
4. Using your hands, gather everything together into a doughy mass.
5. Knead the dough in the bowl, or on a work surface, for 50 presses.
6. 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.
7. Dust a double baguette tray with flour.
8. 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
9. Add the olives to the dough bowl, kneading until they are combined with the dough.
10. Cut the dough in half.
11. 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.
12. Transfer the dough cylinders to the baguette tray or tea towel pleats.
13. Cover them with a clean tea towel and leave to rise in a warm place for 30 minutes.
14. Pre-heat the oven.
15. Remove the clean tea towel.
16. Bake the dough in the baguette trays for 20-25 minutes.
17. OR, rising the dough in tea towel pleats, gently transfer the risen doughs to the prepared baking tray and bake 20-25 minutes.
18. Turn the cooked baguettes out onto a wire rack and leave to cool.