This bread is inspired by the Mediterranean cuisine. The walnuts and the olives give the bread an aromatic taste that you can already smell while it is baking in the oven. Fresh out of the oven, it tastes best with just a bit of butter. It is also a great way to impress family and friends during the next brunch or dinner. 😉

Ingredients

  • 350 g whole grain rye flour
  • 200 g spelt flour (type 630)
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon salt
  • 1 teaspoon ground caraway
  • 1 teaspoon dried rosemary
  • 150 g active sourdough
  • 20 g yeast
  • about 150-170 ml lukewarm water
  • 150-160 g black olives
  • 100 g walnuts

How to Make It

  • Take a bowl and add the rye and spelt flour, then mix it.
  • Add the honey (or maple syrup), the salt, the caraway, and the rosemary.
  • Add the active sourdough and mix it all.
  • Take about 50 ml of the lukewarm water and dissolve the yeast in it.
  • As you mix your dry ingredients, slowly pour the yeast water into the bowl.
  • Mix for 10-15 minutes. Slowly add the rest of the lukewarm water until you have a moist dough.
  • Pit the olives (if necessary) and chop them up coarsely. Add them to the dough and knead them in.
  • Chop up the walnuts. Add them to the dough and knead them in.
  • Cover the bowl and let the dough rest in a warm spot overnight.
Baking with a Clay Pot
  • Soak the clay pot for a good 30 minutes.
  • Once the pot and the dough are ready, pour out the water, dry the pot, and put the dough into the pot.
  • Take a sharp knife and make three diagonal cuts across the loaf. Sprinkle the loaf with a bit of water and a bit of flour. If you have a pot with a lid like I do, just close the pot with the lid.
  • Put the pot into the oven and turn the oven on to 250° C. This is important as the pot needs to heat up slowly; putting the clay pot into a pre-heated oven can cause the clay to break.
  • Bake for 30 minutes, then take off the lid and bake for another 40-50 minutes.
  • Once the bread is done, turn off the oven and let the bread cool inside the oven.
Baking the “Standard” Way
  • The next morning, grease a baking tin and pour the dough in. Let the dough rest for at least another hour.
  • Take a sharp knife and make three diagonal cuts across the loaf. Sprinkle the loaf with a bit of water and a bit of flour.
  • Preheat the oven to 250° C.
  • Bake the bread for 60-70 minutes.
  • Once the bread is done, turn off the oven and let the bread cool inside the oven.

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