Easy rye breadsticks with chewy olives and a burst of rosemary. Perfect as part of a charcuterie board. Christmas becomes less about the presents and more sentimental as I get older. To me time and thought mean so much more than any candle or bath product you can receive at secret santa. And I always hope that others share my sentiment as I love giving handmade gifts. This Christmas will be no different and I have been planning different recipes to bottle/gift wrap to give out as hampers. Step one was to make these rye breadsticks. Using rye flour and brown sugar in this recipe gives the bread a sweet edge which is nicely contrasted by the salty, tangy olives. A perfect addiction to a charcuterie board! Rye and olive breadsticks (yields 20-35) 200 wholemeal rye flour100g strong white flour100ml warm water1 sachet yeast30g muscovado sugar1 tsp salt20ml olive oil100g finely chopped green pitted olives2 tbsp rosemary leaves 1. In a large bowl mix the flours, yeast, sugar and salt.2. Separately mix the water and oil. Slowly incorporate wet ingredients to dry, mixing with a fork until well combined.3. Transfer the dough onto a slightly floured surface. As you knead