Rye, Beer, and Olive Flatbreads

The sourdough starter, that I began back in November, found its untimely end this week.  I figured that the blackish tint it developed did not bode well for human consumption, and considering that it will take a few days to develop my new starter, I had to come up with a new flatbread recipe that does not utilize a starter.  I ended up with these rye, beer, and olive flatbreads and a sun-dried tomato and basil flatbread, another recipe that will be posted eventually.  These flatbreads turned out a little doughier then I would have liked, but the flavors are lovely, especially, when paired with hummus.



  • 1 cup sifted Rye Flour
  • 3-4 cup Flour
  • 2 tsp Salt
  • 1 tbsp Honey
  • 4 tsp Yeast (dry active)
  • 12 fl oz Beer (I used a blackberry wheat lager)
  • 1/2 cup kalamata olives + 4 tbsp brine (the olives were stored in)
  • Cornmeal or Rye chaff remains from sifting the flour for dusting
  • Egg Wash (1 Egg + 1 tbsp Water)


  1. Give the olive and brine a rough chop in the food processor.
  2. Combine all of the ingredients in a stand mixer.
  3. Knead the dough with a dough hook until elastic (~5 minutes).
  4. Place the dough in a greased container to rise for a couple of hours.
  5. Preheat the oven to 375 F (~191 C).
  6. Line a baking sheet with parchment paper or grease.
  7. Sprinkle the baking sheets lightly with cornmeal.
  8. Roll the dough out, as thin as you can get it, on a flour dusted surface.
  9. Cut the dough into 1″ x 3″ pieces.
  10. Arrange the pieces onto the baking sheet.
  11. Brush them with an egg wash.
  12. Bake for 8-10 minutes, until they are golden brown.

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