This is a bread that I keep on making every now and then. It is tasty, it is easy to make and it gets ready really quickly! One does not always have time to wait for the dough or the bread to rise two or three times, sometimes we just want something quick, don’t we? This bread is the perfect option if you want to have a warm, freshly baked and a bit more special bread for dinner. I love the slightly nutty taste of the rye flour, the scent of the herbs, the rich texture, coming from the combination of olives and onion.. and how it just craves for butter. You have to try it for breakfast!
The recipe was adapted from here
150 g rye flour
150 g plain flour
1/2 teaspoon salt
1/3 cup sunflower oil
200 ml yogurt
1/2 teaspoon baking soda
50 g olives
salt, black pepper
some fresh herbs (parsley, oregano,thyme or basil)
2 small heads onion or 2 green onions (I’ve tried them both and find them equally good)
Preheat the oven to 180С.
In a medium bowl mix the dry ingredients and the herbs. Pit the olives and cut them into thin slices. Peel the onion and cut it in the middle. Slice it in half circles. Add them to the dry ingredients. Stir until the ingredients are mixed good.
Make a well in the middle and add the oil and the yogurt. Stir the products again and knead a dough. Make a ball and then form a 2 – 2,5cm thick circle. Cut the bread in triangles and bake it for about 30-35 minutes.
The bread has the best taste if you let it cool down completely, but if you are not so patient when it comes to warm bread, you can have a piece or two, while it is still warm (I do it every time).