Spelt Rye Rolls With Olives, Onions And Sun Dried Tomatoes

Place the spelt and rye flours in a bowl or dough mixer. Add the onion flakes, sun dried tomato pieces (may be cut into small pieces with a vegetable scissors or chopped in a food processor), caraway seeds, and salt (if desired). Mix the ingredients to ensure that the tomato pieces are separated and coated with flour.

Make a hollow in the dry ingredients and add the lecithin, molasses, and about 1 cup of water, and begin mixing. Add the yeast and an additional 1/2 cup of water, and continue mixing.

By this time the dough should be clumping together. Slowly add more water as needed to bring the dough to a kneading consistency. Sprinkle in additional water as needed, and continue kneading for about fifteen minutes.

Add about half of the sliced ripe olives and continue kneading for another five minutes. Remove the dough from the mixer and work additional olives in by hand, being careful to keep the olives in rings.

On a clean counter top or pastry sheet, form the dough into a "log" about 15 inches long. If the dough is sticky, you can use some of the onion flakes and poppy seeds to coat the log, making it easier to form and handle.

Cut the log into four equal length pieces and separate them slightly from one another. Then cut each of these four pieces into 3 equal pieces to form individual rolls.

Place a mixture of onion flakes and poppy seeds on the counter or pastry sheet, and press the rolls into it so that each roll is thoroughly coated.

We prefer baking on a terra cotta baking pan that has been dusted with a light coating of corn meal. Place each formed roll (uniformly spaced) on the baking pan.

Set the oven to warm setting 110 degrees F, or a warming drawer on "low." Be careful that the oven or warming drawer does not overheat. Place the bread pan in the oven or warming drawer to raise the dough.

When the dough has slightly over doubled in size, turn the heat up to 350-360 degrees F. Bake for approximately 25-35 minutes. (The baking time varies from oven to oven.) When the crust is firm but not crispy, the bread is done. Remove from oven. Let cool on a wire rack.

Enjoy!