Organic Rye Bread with Moroccan Organic Olive Dipping Oil is made super easy in a bread maker. I haven’t tried it in a stand mixer, but doing so would be very straightforward. This bread is so delicious warm, slathered with butter! It’s very reminiscent of a few steakhouses in which we’ve dined. Fabulous torn off into chunks and dipped in a rich Atlas Organic Moroccan Extra Virgin Olive Oil concoction. It’s super easy to whip up with spices and herbs. And if there’s any bread left after 3-4 days, make it into croutons!
Wholesome Organic Rye Bread
I love just about all breads. I prefer dense and chewy to light and fluffy, but I won’t turn my nose up at any. This bread is somewhere in the middle because rye is a sturdier whole grain and hasn’t had the hull removed before grinding. You can add an egg to this recipe to make a fluffier loaf. The one in the first picture above didn’t have the additional egg. But this funky looking loaf on the left did! I didn’t monitor the dough in the bread maker so didn’t notice how it was shaping up in the pan. 😂 It tasted wonderful, regardless!
Organic Rye Bread in Bread Maker
Equipment
- Bread maker for up to 2 lb. loaf.
Ingredients
- 12 oz filtered warm water, 75-85°F
- 2 tbsp organic butter
- 3 cups organic unbleached bread flour
- 1 1/4 cups cups organic rye flour
- 2 tbsp powdered milk
- 2 tbsp organic cane sugar
- 2 tsp Hain Iodized Sea Salt
- 1 1/2 tsp caraway seed, optional
- 2 tsp active dry yeast or 1 3/4 tsp instant yeast
- 1 organic pasture-raised egg optional
Instructions
- Add the ingredients to the bread machine pan in the order listed. Make a well in the center of the dry ingredients for the yeast.
- Turn the machine on to basic bread and medium or dark crust color. Push start.
- When done, twist the pan out with oven mitts and carefully turn the bread out onto bread board. Cool on wire rack before slicing.
- Or carefully cut a warm slice and slather with creamy butter. Enjoy!
Extra Virgin Olive Oil Dipping Origin
While doing a bit of research on where dipping breads in olive oil originated, I came across this post from Elizabeth Minchilli, “10 Rules for Eating Bread in Italy.” I found it highly entertaining! I know for certain I’d be kicked out of the country with my very crass American ways. 🤭 However, I do agree with not eating a starch with a starch. Swiping my bread through the sauce left in the bottom of my pasta dish is fair game, though!
However, dipping bread in olive oil in Italy seems to be mixed. Some say it’s never done and didn’t originate there, while other elderly Italians who grew up there say they were too poor to buy butter so they dipped bread in olive oil. Others say that dipping only occurs in the fall since that’s when the olives are picked and pressed. Apparently, the freshest pressed oil is the absolute best. If we should ever get to travel to Italy, that’s when I’d want to go. 🫒
So my innate curiosity wouldn’t let me let this history of dipping bread in olive oil slide. I tried one more search and came up with an excerpt from Meals and Recipes from Ancient Greece.
Okay, it doesn’t specifically say they “dipped” bread in olive oil, but it was used for seasoning so it’s quite likely. It doesn’t say it was only used for sautéing or making sauces. 😜
Use the Good Stuff
Using a really, really good olive oil is the most important part. Olive oil should NOT taste overly bitter. The good stuff has fruity, grassy notes on the front of the tongue and a peppery bite at the back of the throat. Coughing after swallowing is desirable and means it’s on the money. Learn more about the art of olive oil tasting from sommeliers. For years, I couldn’t understand why everyone acted like extra virgin olive oil was all that. The strong bitterness ruined my sauces and imparted an undesirable flavor to anything I cooked in it. So I only bought extra light olive oils because I thought they were better for us than seed oils, and were at least more palatable.
Moroccan Organic Extra Virgin Olive Dipping Oil
Ingredients
- 1 tbsp Organic Oregano
- 1 tbsp Organic Dried Basil
- 2 tsp Organic Onion Powder
- 1 tsp Organic Black Pepper
- 1 1/2 tsp Himalayan pink salt
- 1 tsp Organic Dried Thyme
- 1/2 tsp Organic Dried Rosemary
- 1 tsp Organic Garlic Powder
- Atlas Moroccan Organic Extra Virgin Olive Oil
Instructions
- Mix all of the ingredients together.
- Add 1 or 2 tsp to 1/4 cup of olive oil and stir well. Start with 1 tsp and taste.
- Store the herb/spice blend in a sealed container. It will stay fresh a few months in a dark, cool cabinet and up to 6 months in the refrigerator.
- Store leftover dipping oil in a sealed container and use within 2-3 weeks. It will last several months in the refrigerator. Let come to room temperature for the oil to re-liquify. Good olive oils become partially or fully solidified when cooled.
Notes
Organic Rye Bread with Moroccan Organic Extra Virgin Olive Dipping Oil
Little did I know then, cheap olive oils are often cut with a blend of inferior olive oils and rancid vegetable or seed oils. I discovered the country of origin on the label spoke volumes, as well. Moreover, cheaper oils often are blended with olive oils from more than one country. Like the dregs of barrels are blended to make enough to fill an order. 🫤 The dates on the bottle matter, too.
Word on the street is Moroccan olive oils from organic orchards have the highest polyphenols of any olive oil in the world (except maybe Spain?). The harsh weather in that region causes olive trees to be in a constant state of stress. This causes the olives to produce higher levels of powerful antioxidants. There are some serious scientific studies on which cultivar of olive in Morocco has the highest, but the weather in any given season plays a huge role in the levels of polyphenols, too.
What I Buy And Why
For me, when researching which brand tastes best and is the most affordable, I stick to Atlas for dipping and dressings. For sautéing and as an ingredient in cooking dishes with lots of ingredients, I go with Terra Delyssa Extra Virgin Olive Oil, which I pick up from Walmart. When buying olive oil, look for dark glass (never plastic bottles and here’s why).
In conclusion, this organic rye bread with Moroccan olive dipping oil is deliciously rustic and perfect any time! But also guest worthy!
Happy dipping! 😊
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[…] make croutons from scratch – the bread, too, like my Organic Rye Bread – from as many organic ingredients as I can. Though every crouton rendition I’ve made […]