Prepare: Line baking sheet with parchment paper.
Chop olives.
Beat up and egg yolk, so you have egg wash.
SECOND:
Mix it. Place warm water, sugar, yeast, egg and oil into a large stand mixer bowl.
Mix it.
THIRD:
Knead it. Change to dough hook.
Add rye flour, whole wheat flour and salt.
Knead it using dough hook for 5 minutes.
FOURTH:
Knead more. Coat olives with flour.
Add olives and knead for 2 minutes.
Take out the dough and put it onto a lightly floured surface.
Knead it for few more times so all the olive are worked into the dough.
Shape dough to a ball.
Put the dough back into the bowl.
Coat the dough and bowl with some olive oil.
Cover bowl with plastic wrap.
Let it rise in a warm draft free area for 90 minutes.
FIFTH:
Cut them. Preheat oven to 400°F.
Take out the dough and put it onto lightly floured surface.
Cut the dough in 24 pieces.
SIXTH:
Roll them. Bake them. Roll it each one with your hand to make it to a stick.
Place in the prepared baking sheet.
Brush the sticks with egg wash and sprinkle sea salt over them.
Bake for 15-20 minutes until golden brown.
SERVE THEM.
It's dinner time. Serve them as Hors D’oeuvre or along cocktails.
