Spelt Tomato Olive Savoury Loaf is a dense, savoury quick bread built around spelt flour, sun-dried tomatoes and black olives. It bakes in one tin, with no yeast and no proofing time.
The texture stays moist and slightly nutty, thanks to the spelt flour and a good amount of olive oil. Feta adds a salty edge, and the olives keep every slice interesting.
You mix the batter in one bowl, pour it into the tin, and let the oven do the rest. It’s a good recipe for a beginner baker, since there’s no kneading and nothing to get wrong with proving.
This loaf works well for lunchboxes, picnics, or alongside a bowl of soup. You can bake it a day ahead, and the flavours settle and deepen overnight.
Why You’ll Love This Recipe
- Comes together in one bowl, no yeast needed
- Stays moist for days thanks to the olive oil
- Freezes well for easy make-ahead lunches
- Balances salty olives and feta against sweet tomato
Ingredient Notes
- spelt flour: Wholegrain or light spelt both work here; wholegrain gives a denser, nuttier crumb.
- sun-dried tomatoes: Use the oil-packed kind and drain well, or rehydrate dried ones in hot water for 10 minutes first.
- black olives: Kalamata or a mixed pitted black olive both work; halve any large ones before folding in.
- feta cheese: Crumble it by hand rather than slicing, so you get uneven pockets of salt through the crumb.
- olive oil: A plain olive oil keeps the flavour balanced; extra-virgin can taste bitter once baked.
- eggs: Bring them to room temperature first so the batter comes together evenly.
- baking powder: Check it’s still fresh. Old baking powder gives a flatter, denser loaf.
- fresh rosemary: Fresh works best here; use half the amount if you only have dried rosemary.
Savoury Spelt Loaf with Sun-Dried Tomato and Olives
Description
This spelt loaf mixes sun-dried tomatoes, black olives and crumbled feta into a dense, savoury batter baked in one tin, with no yeast and no proving time.
Ingredients
Instructions
- Heat the oven to 180C / 350F. Line a 23 x 13 cm / 9 x 5-inch loaf tin with parchment, leaving an overhang on the long sides.
- In a large mixing bowl, whisk together the spelt flour, baking powder, salt and black pepper.
- In a separate bowl, whisk the eggs, olive oil and milk until combined.
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined. A few small lumps are fine.
- Fold in the drained sun-dried tomatoes, olives, feta and rosemary until evenly distributed through the batter.
- Pour the batter into the prepared tin and smooth the top with the back of a spoon.
- Bake for 45 to 50 minutes, until the top is golden brown and a skewer inserted in the center comes out clean.
- Cool the loaf in the tin for 15 minutes, then lift it out using the parchment overhang and transfer to a wire rack.
- Slice once cooled, or serve warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 372kcal
- % Daily Value *
- Total Fat 21g33%
- Saturated Fat 6g30%
- Cholesterol 70mg24%
- Sodium 400mg17%
- Potassium 208mg6%
- Total Carbohydrate 30g10%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 10g20%
- Vitamin A 100 IU
- Vitamin C 2 mg
- Calcium 55 mg
- Iron 1.5 mg
- Vitamin D 15 IU
- Vitamin E 2 mg
- Vitamin K 8 mcg
- Thiamin 0.15 mg
- Riboflavin 0.15 mg
- Niacin 2.5 mg
- Vitamin B6 0.15 mg
- Folate 24 mcg
- Vitamin B12 0.2 mcg
- Phosphorus 160 mg
- Magnesium 45 mg
- Zinc 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Drain sun-dried tomatoes and olives well before folding into the batter.
- Check doneness at 45 minutes; some ovens run hot.
- Rest the cooled loaf overnight for deeper flavour before slicing.
- Use the parchment overhang to lift the loaf out cleanly.
