Olive Bread

      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.


Yield: 1 Loaf 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. Servings