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Chilli and Olive Bread

Another no need to knead bread.  Super easy to make too.  This gets devoured within hours at home however it will freeze very well too.  If it does last more than one day, it’s better toasted the following day.


1 cup of mixed green and black olives, pitted and chopped

1 teaspoon chilli powder

400 ml warm water

3 Tablespoons extra virgin olive oil

1 teaspoon salt

500 grams spelt flour

2 sachets dried yeast


Set your oven to fan assist 50 degrees.  Use a little olive oil to grease a loaf tin (I use a Pyrex glass one).  Add everything together in the order above and mix with a spoon until all the flour is incorporated.  Spoon into the loaf tin and put in the oven until it has risen (approximately 15-20 minutes)  Once it has risen, turn up the temperature to 180 degrees and bake for about 25 minutes until the top is golden.  Take out of the oven and allow to cool.  Remove from the tin and enjoy 

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