1 pk Active dry yeast

      1 c  Warm water

    1/2 ts Brown sugar

      2 c  Unbleached all-purpose flour

      1 c  Rye flour

    1/2 ts Salt

      5 tb Extra-virgin olive oil

      1 md Onion, minced

     16 oz Can pitted black or green

           -olives, or combination,
           -rinsed and drained
  Sprinkle yeast over warm water in a small bowl.  Add sugar, stir and
  set aside until yeast starts to bubble.
  Sift both flours and salt into large bowl.  Make a well in the center
  of flour mixture and pour in yeast and 2 tbsp. oil.  Stir to make
  stiff dough.  Knead on floured surface until smooth, about 15 minutes.
  Wash and oil the bowl with 1 tbsp. olive oil.  Return dough ball to
  bowl and turn to coat with oil.  Cover and let rise in a warm place
  until double in bulk, about 1 hour.
  In a small skillet, saute onion in 2 tbsp. olive oil for 5 minutes
  over medium heat until soft.  Cool.
  Punch dough down and knead again on a well-floured surface.  Work
  onions and whole olives into dough as you knead. Oil a baking tray or
  9-inch loaf pan.  Shape dough into a ball and place on prepared tray

  or in pan.  Cover and let rise again in a warm place for 1 hour.
  Preheat oven to 400 degrees.  Bake loaf for 1 hour, until lightly
  browned. Cool on wire rack.