Sift flour and rye two or three times in a bowl and place yeast, salt and sugar away. Then mix with the flour around each and mix thoroughly. It is to prevent each ingredient from touching directly by mixing it with flour once.

Finely chop the canned black olives. The olive bread in the cafe was sliced with a ring, but I was going to make it into bread, so I chopped it up. This black olive is delicious and good when you make pizza or salad. It's good for your health

Now mix the olive can and water. Water must be lukewarm. It's okay to put only water instead of olive oil. But if you want to feel the subtle scent of olives, it's better to add canned soup.

Mix water and flour mixture once, then add chopped olives and mix well. You have to push, push, and hit it on the floor for 20 to 30 minutes to make the dough soft. Complete the soft dough that stretches smoothly, without breaking, regardless of time.

Since I don't have a baking machine, I always make hand kneading, so now I'm used to hand kneading to some extent, and this soft dough is completed. If you pat it hard, the so-called baby butt dough is chubby.

Do the first fermentation for about 40 minutes. I ferment in the microwave. Put a mug of water in the microwave and turn it for 4 minutes to raise the heat in the microwave, then push the cup into a corner and ferment the wrapped bowl. I always use this method because the fermentation method is simple and works well. If you have a fermentation function in the oven until the dough is twice as puffy, you can use it or warm the water lukewarmly and ferment it in a double-hot manner.

Divide the fermented dough into 250g pieces. Let's have 10 minutes of bench time Now we're going into bread plastic surgery. Roll each block flat with a rolling pin.

Fold it up and down so that both ends don't touch like the picture.

If you roll it and pinch the bottom part carefully, you're done with bread molding. This is how you get three lumps.

Place three loaves of dough in a bread mold, slightly spaced. It's very pretty with olives in it's very pretty. There's an olive scent, too. Do the second fermentation with microwave fermentation again. To the point where it comes up to the frame level regardless of time. I did it for about 50 minutes.

When it's fermented, it swells up like this. Will fermentation always work well when fermenting? With curiosity, I walked back and forth in front of the microwave like a puppy who wanted to poop. Spread egg water, milk or melted butter on top and bake at 180'c for about 30 minutes.

It's cooked yellow. I didn't put anything on the top and baked it, so the yellow color is less. If you put butter on it and bake it, it turns yellow and half-dried.