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Olive and Rosemary Rye

Olive and Rosemary Rye

Paige Modeste

Bring guilt-free bread to the table with this succulently delicious Olive and Rosemary Rye – sure to tingle the taste buds of everyone at the table.

By Paige Modeste


  • 250g Rye flour
  • 250g Strong wholemeal bread flour
  • 2tsp coconut sugar
  • 2tsp salt 
  • 2tbsp extra virgin olive oil 
  • 280ml water 
  • 2tsp yeast 
  • 10 olives chopped into ¼
  • 2 sprigs rosemary 


  • Calories: 288kcal
  • Protein: 8g
  • Carbs: 45g
  • Fats: 10g

Nutritional comparison

Compare Paige's Recipe Standard Recipe Difference
Calories 288 414 -126
Protein 8g 4g +4g
Carbs 45g 16g -29g
Fat 10g 34g -24g


  1. Place all of your dry ingredients into bread maker followed on by oil and water. 
  2. Then add in your olives and rosemary and leave to set for roughly 30 minutes.
  3. Bread maker will begin to knead the dough once rested, followed on by allowing the dough to rise.
  4. Bake for 30 minutes.

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