I have been dreaming about this olive and rosemary spelt loaf for the longest time.
We have a lovely bakery here in the Hills that was recently sold. With the old owners went their fabulous olive and rosemary sourdough loaf. Sigh. It was so good, aromatic rosemary combined with the saltiness of olives. I could boo-boo in to my belly button, never an attractive option, or come up with something to match the flavours but in true me fashion, create something that doesn’t take quite so long. I love sourdough but don’t love the idea of starters and all that hullaballoo. Spelt flour is a busy girl’s best friend. It requires less kneading than regular flour and is nutritionally more dense than regular wheat flour. My olive and rosemary spelt loaf is tickling all my fancies. Aromatic and salty? Check. Healthier than regular bread? Check. Quick? Check.
In my bid to create this olive and rosemary spelt loaf, I tried many recipes. I loved the idea of a no-knead loaf but all information pointed to letting the dough rest for 14 hours. I have trouble remembering whether I brushed my teeth in the morning, don’t worry I always do I just don’t remember doing it. I decided it is too much to ask of this little black duck to remember the proofing bread sitting under a tea towel in my kitchen. If it’s going to hide from me, it is going to get forgotten.
After experimenting with this recipe I have become a spelt flour devotee. It has a nuttier flavour than regular wheat flour and may I re-iterate the splendidness of not needing as much kneading. A little research also dug up some digestive and health benefits. Check out The Spelt Bakers for a history and breakdown of the grain.
But, we are all about the flavours here. The romance and familiarity of fresh rosemary, salty olives, fresh warm yeasty bread and sea salt combined in delicious bite. Olive and Rosemary Spelt loaf; does it get any better? Enjoy.
Olive and Rosemary Spelt Loaf
- 3 cups white spelt flour
- 1 teaspoon instant active yeast
- 1/2 tablespoon sea salt
- 1/2 teaspoon coconut or unrefined sugar
- 2 tablespoons fresh rosemary chopped
- 1/3 cup pitted kalamata olives, roughly chopped
- 1 1/2 tablespoon olive oil
- 1 1/4 cup lukewarm water 39 degrees C is ideal
- Sea salt and fresh rosemary to garnish
- Grease a medium bread loaf pan.
- Pre-heat oven to 220 degrees C
- In a large mixing bowl combine the flour, yeast, sea salt, sugar, olives and rosemary. Stir to mix.
- Add the olive oil and then the water.
- Bring the dough together and knead for a few minutes until it is smooth.
- Shape in to a loaf and place in the bread pan. For a lighter, fuller loaf, allow the dough to rise in a lightly greased bowl, covered, for 1 hour. No rise time will give you a denser, crumblier loaf.
- Score the top of the loaf and dress with more sea salt and fresh rosemary.
- Bake at 220 degrees C for 20 minutes before lowering the heat to 200 degrees C bake for another 15-20minutes.
- Tap on loaf. If it sounds hollow, it's done. Turn out on to a cooking rack.