Wheat-Rye Olives and Herbs Bread

My love for olive bread dates back from the time I was working downtown. I used to take the train back and forth to central station, a very pleasant place full of restaurants and shops. The one I loved best was the bakery that made the most exquisite patisserie and, most importantly, many varieties of breads. My favorite one was the olive bread shaped as fougasse. I couldn’t pass by without buying a loaf. Usually it was around 6 o'clock, just when I started to get hungry for supper. As you can guess, the bread never made it home complete. Ever since, I always made an olive bread for Saturday lunch. This recipe uses rye flour which gives the bread that rustic flavor. 
As you can see in the pictures, I tried multiple shapes. You can use your imagination to create your own. I can assure you the taste will still be excellent!

Ingredients
3 cups all purpose flour
1.5 cup rye flour
1 tsp salt
2 tsp active dry yeast
1/2 tsp sugar (or maple syrup or honey)
1 and 1/3 cup luke warm water
3 tsp Herbs (I used herbes de Provence, but you can use Italian herbs or just 2 tsp rosemary)
7 ounces (200 gr) black or Kalamata pitted olives
1 tsp Olive oil

Directions

1. In a stand mixer (or bowl), combine the flours, and salt .
2. Add the yeast, sugar, herbs, olives, water and mix on low speed for 3-4 minutes until combined and the dough pulls away from the sides of the bowl. At this point the dough is sticky.
3. Cover and let it rest 15 minutes.
4. Knead dough on medium speed for 10 more minutes (if you are not using a stand mixer, do it on a floured surface for 10 minutes). The dough should be nice and smooth.
5. Place it in a lightly oiled bowl. Cover and let rise in a warm place for 1-1.5 hour until doubled or until your finger leaves an impression when you poke the bread gently.
6. Line a baking sheet with parchment paper.
7. Transfer the dough into lightly floured surface and press it gently to form 2 oval-shaped flattened loaves.
8. Transfer to the baking sheet. Using a pastry scraper or knife, make few cuts across per the above or below picture. Leave around 2 in (5 cm) between each cut. Cover and let it rise for 30-40 minutes.
9. Preheat the oven to 450 degrees F (230 DegC).
10. Bake 10 minutes on the middle rack of the oven then turn down the temperature down to 400 degrees F (200 DegC) and allow to bake another 20 minutes, or until the crust is golden and the bottom of the loaf sounds hollow when tapped. Cool on a wire rack.

Notes

1. Every oven is different and convection-ovens are even more different. The baking time provided here is for my conventional oven (not convection), which maybe longer or shorter than it would take in yours, so you will have to watch.
2. I like to use parchment paper on my baking sheet, but you can simply lightly flour yours.

Lussekatter/ Saint-Lucia Buns (Swedish Saffron Buns)

These Swedish buns are made for December 13th, St Lucy’s Day. The recipe is from the book "Les Meilleures recettes de pain Autour du Monde". I have slightly modified mine to add orange zest. 
They are delicious served with coffee for breakfast any time of the year with jam or your favorite spread.
This recipe makes 12 good sized buns. 
I used a stand-up mixer but you can do it by hand.

Ingredients
1 cup (250 ml) whole milk

Pinch saffron threads (around 1/8 teaspoon) 

4 cups (500 g) all purpose flour

½ cup granulated sugar
½ teaspoon salt
Zest of 1 orange (optional)

2 teaspoons (7 g) instant yeast

½ cup (120 ml) plain yogurt

1 large egg slightly beaten
1/4 cup (50 g) butter softened, cut in small pieces

24 raisins for garnishing
Oil
Egg wash: 1 egg beaten with 1 teaspoon of milk for brushing

Directions

1. Heat the milk on medium heat until it simmers. Remove from heat and add the saffron crushing it between your fingers. Let the milk cool until just lukewarm. it will have a nice yellow color.
2. In the bowl of a stand-up mixer whisk together the flour, sugar, salt and orange zest (if using).
3. Add the yeast, the saffron milk, the yogurt and the beaten egg.
4. Knead on low speed for 3-4 minutes until the ingredients are well combined. 
5. Add the butter, few pieces at a time. At this point the dough is slightly sticky. Knead the dough on medium speed another 5 minutes until shiny, smooth and elastic.
6. Shape into a ball and place in a lightly oiled bowl (I use the mixer bowl). Cover with a plastic wrap (or a clean towel) and allow to rise in a warm place for about 60 to 90 minutes, until doubled in volume.
7. Turn it out on a slightly floured surface, gently deflate and divide in 12 equal size pieces. Roll each piece into a 8 inch (20 cm) strip, then twist it into an "S" shape. 
8. Place the shaped buns onto lined baking sheets, cover and let rise again 30 to 45 minutes.
9. Preheat the oven to 400°F (200°C) . Brush the rolls with the egg wash, insert one raisin in each end of the "S" (see picture) and bake for 15-20 minutes, until until golden brown on top. 

Serving ideas

1) Brush them with plain butter while they are still hot.

2) Brush with a mix of butter, honey and cinnamon.
3) Serve with jam or your favorite spread on the side.

Notes
Every oven is different and convection-ovens are even more different. The baking time provided here is for my conventional oven (not convection), which maybe longer or shorter than it would take in yours, so you will have to watch.