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A homemade loaf of bread in a vintage bread pan on a wooden bench

Olive and Rosemary Spelt Loaf

Olive and rosemary spelt loaf, aromatic rosemary with the saltiness of kalamata olives combined in a healthier, quick-to-prepare spelt loaf.
4.8 from 5 votes
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Course: Baking
Cuisine: Vegan Baking
Servings: 8 slices
Calories: 218kcal
Author: Amanda Logan


  • 3 cups white spelt flour
  • 1 teaspoon instant active yeast
  • ½ tablespoon sea salt
  • ½ teaspoon coconut or unrefined sugar
  • 2 tablespoon fresh rosemary chopped
  • cup kalamata olives pitted and roughly chopped
  • 1 and ½ tablespoon olive oil
  • 1 and ¼ cups 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.


Calories: 218kcal | Carbohydrates: 34g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 528mg | Potassium: 14mg | Fiber: 7g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 2mg
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