Savoury Spelt Loaf with Sun-Dried Tomato and Olives

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

Wooden spoon folding chopped sun-dried tomatoes and olives into thick spelt batter in a glass mixing bowl.

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.

Two slices of spelt tomato olive loaf plated with butter and a linen napkin on a rustic kitchen table.

Prep Time 15 mins

Cook Time 50 mins

Rest Time 15 mins

Total Time 1 hr 20 mins

Cooking Method: Oven

Cuisine: Mediterranean-Inspired

Courses: Lunch

Difficulty: Easy

Cooking Temp: 180 C

Servings: 8

Estimated Cost: 1.30

Calories: 372

Best Season: all_year_round

Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian

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

300 g spelt flour (light or wholegrain)
2 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
3 eggs (large; room temperature)
120 ml olive oil (plain, not extra-virgin)
150 ml milk
80 g sun-dried tomatoes (drained and chopped)
100 g pitted black olives (halved if large)
80 g feta cheese (crumbled)
2 tbsp fresh rosemary (chopped, or 2 tsp dried)

Instructions

1
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.
2
In a large mixing bowl, whisk together the spelt flour, baking powder, salt and black pepper.
3
In a separate bowl, whisk the eggs, olive oil and milk until combined.
4
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined. A few small lumps are fine.
5
Fold in the drained sun-dried tomatoes, olives, feta and rosemary until evenly distributed through the batter.
6
Pour the batter into the prepared tin and smooth the top with the back of a spoon.
7
Bake for 45 to 50 minutes, until the top is golden brown and a skewer inserted in the center comes out clean.
8
Cool the loaf in the tin for 15 minutes, then lift it out using the parchment overhang and transfer to a wire rack.
9
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.

Keywords: spelt loaf, tomato olive loaf, savoury spelt bread, feta olive loaf, no-yeast bread

Equipment

23 x 13 cm / 9 x 5-inch loaf tin
mixing bowls
whisk
wooden spoon
wire cooling rack
skewer or toothpick

Tips

Drain oil-packed sun-dried tomatoes well, or the batter turns wet and the loaf sinks in the middle.
Line the tin with parchment, leaving an overhang, so you can lift the baked loaf out cleanly.
Test doneness with a skewer in the center; it should come out clean, not wet with batter.
Cool the loaf in the tin for at least 15 minutes before slicing, or it falls apart.
Swap feta for grated parmesan if you want a firmer, less salty crumb.

Variations

Add 50g chopped walnuts for crunch and a slightly bitter edge against the olives.
Swap the feta for goat cheese for a creamier, tangier finish through the crumb.
Stir in 1 tsp smoked paprika for a warmer, smokier background flavour.

Storage and Reheating

Store the loaf in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.

Wrap slices individually and freeze for up to 2 months. Thaw at room temperature for about an hour before eating.

To warm a slice, wrap it in foil and heat in a 160C / 320F oven for 8 to 10 minutes. A short spell in the microwave works too, though the crust stays softer that way.

Serving Suggestions

Slice the loaf thick and serve it warm with a bowl of soup or a simple green salad.

It pairs well with a smear of butter or a drizzle of olive oil, and holds its own next to sharp cheeses or cured meats on a grazing board.

Pack slices for lunchboxes or picnics. The loaf stays firm enough to travel without falling apart in the wrapping.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-tomato-olive-savoury-loaf/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!