This olive spelt bread is delicious! It’s taken me a long time to come up with a bread recipe that works flawlessly, but finally, here it is! I use a Cuisinart Convection Breadmaker (review of the bread machine will be posted soon) to make my bread and it’s really easy! This bread is firm but still moist, and not too thick. Unfortunately, I have gone through many loaves of bread before this one that have turned out like cake – but this one is just perfect. It is light and fluffy and holds together very well. I love it toasted with a little tahini over it (recipe here) and some fresh mint & tomatoes.
If you decide to make this recipe, I’d love to see how it turns out! Please tag me in your photos and use #theveganjetsetter .
- 1 1/4 cup & 2 tbsp unsweetened almond milk
- 2 tbsp coconut sugar
- 2 tbsp extra virgin olive oil (You can also substitute 1 tbsp of oil for water if you'd like less oil)
- 1 tsp salt
- 4 cups spelt flour
- 2 1/2 tsp yeast (I use gluten free yeast)
- 3 heaping tbsp sliced kalamata olives
- Place all ingredients in your bread machine in the order instructed for that bread machine.
- Choose Rapid White cycle.
- Choose 1.5 pound loaf.
- Choose medium crust.
- My bread machine calls for the wet ingredients to go in first, then then flour and lastly the yeast.
- Mix in olives during mix in cycle.
Why would you use ‘alas’ when you’ve actually, finally created a recipe that works? Same goes for stating ‘unfortunately’, at the start of your sentence. Perhaps had you written, “I made many loaves of bread that ‘unfortunately’ turned out like cake…” then it would make better sense.
At any rate, thanks for posting this recipe though as it has saved me from “ending up with cake”.
I’ll let you know how mine turns out.
So, I tried out your recipe and it was really lovely. I must admit that I forewent the coconut sugar as I’m not a big fan of sweetened bread (Brioche being the exception) and as I live in a metric country, I don’t think that it turned out as well as it could have.
I have a Cuisinart Bread Maker but it doesn’t have the 1 1/2 lb option; instead, I had a 680gm option or 900gm so I chose 680gm given that that was closer of the two to 1 1/2 lbs. For the most part, it was light and fluffy and really, really tasty – one of my kids had three slices right off the bat – but it was a little under-done at the base and therefore, a bit doughy in parts.
I think that if I had chosen a regular “white bread” cycle and a bigger loaf, it may have turned out to be the perfect loaf of bread. I’ll try that next time and let you know.
Thanks again for posting this recipe as it did save me from dozens of attempts resulting in “cake.”
Many thanks and much appreciated,
I have made it twice now. The first time I did adjust measurements for the milk , flour and sugar, for sea level baking. I’d been having problems with other baking. It turned out really nice. Thank you for the recipe.
milk: your measurements less 2 tsp
flour: 4 cups spelt flour less 4 Tbsp
coconut sugar: 2 Tbsp plus 1 tsp
So glad you liked it Myriam!!