Chilli and Olive Spelt Loaf


Emma honestly, Emma honestly blog
One of my friends told me she'd tried the Spelt & Goji Berry Loaf from Fearne Cotton's 'Cook Happy, Cook Healthy' cook book, and that she loved it, and she also let on that changing up the ingredients to make a jalapeno and olive loaf worked just as well. Being a lover of all things bread, I decided I'd give it a whirl - only my local Tesco didn't have jalapenos, so it's regular chillies for me. As a first attempt, I don't think this turned out too bad, although I've realised that I forgot to add the bicarbonate of soda, and mine seems to need longer than the specified time as it is a little under baked. Oh well, it tasted delicious all the same! I've left the recipe below if you want to give it a whirl (and do it properly, unlike me).

You'll need
480g wholegrain spelt flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp sea salt
80g pumpkin seeds
40g olives, finely chopped
40g fresh chillies, finely chopped
520ml tepid water

How to
Preheat the oven to 200𐩑C, and lightly grease a 1kg loaf tin and line with baking parchment. Mix all of the dry ingredients together until well combined, then pour in the water and stir well. Transfer into the tin and bake for 50 minutes. Then, remove from the tin and bake upside down on a wire rack for a further 10 minutes. Let it cool completely before slicing. And enjoy!

Let me know how you get on if you decide to make this for yourself.

All my love,
Em x

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