Rye and Black Olive Baguettes

Partnered with soup, this is the perfect mid-week supper for me and sometimes there is a baguette left to pop into the freezer.

Free from Egg, Soya, Dairy, Nuts

Vegetarian, Vegan

Ingredients

Put the flour, yeast, sugar and salt into a large bowl and blend them together.
Stir in the water, and when everything looks craggy and lumpy, 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.
Cover the dough bowl with oiled cling film and leave it in a warm place for the dough to double in size, which will take about two hours.
Dust a double baguette tin with rice flour or make two 45cm/15” long pleats in each tea towel dusted with rice flour and line a baking tray with parchment. Pre-heat the oven.
Knead the dough for another 50 presses.
Add the olives,.kneading until they are combined with the dough.
Cut the dough in half and shape or roll each into a cylinder the length of your prepared tin or cloth, pushing any exposed olives back into the dough.
Loosely cover the baguettes with the oiled cling film and leave them to rise in a warm place for 30 minutes.
Remove the cling film. If using tea towels gently transfer the risen baguettes to the prepared baking tray.
Bake for 25 minutes.
Leave to cool on a wire rack.