1 pk Active dry yeast
1 c  Warm water
1/2 ts Brown sugar
2 c  Unbleached all-purpose flour
1 c  Rye flour
1/2 ts Salt
5 tb Extra-virgin olive oil
1 md Onion, minced
16 oz Can pitted black or green
-olives, or combination,
-rinsed and drained

Sprinkle yeast over warm water in a small bowl. Add sugar, stir and set
aside until yeast starts to bubble. Sift both flours and salt into large
bowl. Make a well in the center of flour mixture and pour in yeast and 2
tbsp. oil. Stir to make stiff dough. Knead on floured surface until
smooth, about 15 minutes. Wash and oil the bowl with 1 tbsp. olive oil.
Return dough ball to bowl and turn to coat with oil. Cover and let rise in
a warm place until double in bulk, about 1 hour. In a small skillet, saute
onion in 2 tbsp. olive oil for 5 minutes over medium heat until soft. Cool.
Punch dough down and knead again on a well-floured surface. Work onions and
whole olives into dough as you knead. Oil a baking tray or 9-inch loaf pan.
Shape dough into a ball and place on prepared tray or in pan. Cover and let
rise again in a warm place for 1 hour. Preheat oven to 400 degrees. Bake
loaf for 1 hour, until lightly browned. Cool on wire rack.