Black olive cheddar rye bread

TO CREATE THE STARTER, combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the flour to the bowl and stir until the ingredients are fully incorporated. Cover with a cloth and ferment the starter at room temperature for 30 minutes.

FOR THE DOUGH, combine the water, honey and yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the shortening, flour, salt, starter and olives. Mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl. Divide the dough into 2 pieces. Roll the dough into 2 smooth balls. Place the dough on the counter or in a proofing basket and cover with a warm, damp cloth to rest at room temperature for 30–45 minutes.

Preheat the oven to 400°F.

Punch down the dough balls and knead in 1/2 cup Red Velvet Cheddar cheese for each ball.
Form the dough into loaves and place them on the counter or in a proofing basket. Cover the loaves with a warm, damp cloth and proof at room temperature for 30–45 minutes.
Score the loaves with a sharp knife, spray with water, and bake for 30 to 40 minutes, until the crusts are a deep golden brown and the middle of the loaves is 190-200°F.

Remove the bread from the oven and place it on the cooling rack for 30 minutes.
MAKES 2 LOAVES