Bread, olives and dried tomatoes

Recipe ingredients:

500 g of rye flour
500 g strong white flour
20 g salt
33 cl of 9 Luppoli American IPA

200 g of water
25 g of yeast
50 g of dried tomatoes
50 g green olives

Preparation:

Mix the two flours
Begin to mix with water, 9 Luppoli American IPA and yeast
Work firmly to obtain a consistent dough
Insert the salt, chopped olives and chopped tomatoes
Let rise
Break the dough and form one loaf
Let rise
Bake at 190 ° C for 45 minutes

Presentation:

Cool and serve