About 5 hours before, dissolve yeast in 800 ml lukewarm water in a very large bowl. Mix 800 g flour, 400 g rye flour and 3 level tablespoons of salt and add to the yeast. Add oil. Knead everything quickly with a hand mixer to a smooth dough.
Cover and leave to rise in a warm place for about 4 hours.
After approx. 1 hour walking time, clean and wash the rocket, dab dry and cut coarsely. Chop the olives. Knead both loosely into the dough and let it rise.
Quarter the dough on a well floured work surface (do not knead any more, so that the air remains in the dough!) and form into 4 narrow loaves of bread about 30 cm long. Put them on a baking tray lined with baking paper and let them rise for another 10-15 minutes.
Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 40 minutes. Let the bread cool down on a rack. Dip and pesto taste great with it.