After resting this summer, my sourdough Martin (yes I have given a name to my sourdough, it is a living material, so… ), he is back this fall for our greatest pleasure. Then, each week I try to go to work, and we make bread. On this day I decided to do a little rye bread and black olives, maybe to remind me even a little bit in the summer (yes I’m holding !) ! I was inspired by the recipe of the pie with rye, to which I added olive oil for more taste and smoothness to the dough. In short, I love to make bread, and I offer you another recipe made from flour rye very quickly !

These rolls are perfect for mini sandwiches or for an appetizer with a good spread !

Small rye bread with olives and

To 8 rolls Save Print Ingredients

  • 400 g of rye flour full
  • 350 g of liquid sourdough refreshed
  • 220 g of water
  • 15 cl of olive oil
  • 100 g black olives in pieces
  • 6 g of salt



  • Knead coarsely rye flour and 200 g of warm water to make a autolysis. Let stand 1 hour, covered.
  • Then add the leaven and the salt and continue kneading at low speed.
  • At the end of 5 minutes bassinez with the olive oil and the rest water if needed.
  • Finally, add the olives and continue for 2 minutes.
  • Place the dough in a bowl, cover and allow to stand for 4 hours in a warm place.
  • Preheat the oven to 250°.
  • Shape the buns by dividing the dough into 8.
  • Flour the work plan and boulez then the dough and then arrange on a baking sheet.
  • Bake for 15-18 minutes.

Written by Doc

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