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Sweetcorn and Herb Bread

Another fabulously easy no need to knead bread. This sweetcorn and herb bread is delicious, the children think it makes the house smell like pizza!  I love it toasted with delicious homemade vegan butter smothered all over.


1 Jar Sweetcorn (400g)

2 Teaspoons herb de provence

400 ml warm water

3 Tablespoons extra virgin olive oil

1 teaspoon salt

500 grams Sharpham Park 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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