Sun-Dried Tomato And Rosemary Spelt Bread.

New yeast-free bread recipe is here! According to my husband, this one is the best bread he ever tasted and it does taste good indeed, especially with a little cheese on it and a glass of good red wine. Yes, we have been eating a little bit of good quality cottage cheese for the past few weeks and last weekend I decided to buy a small piece of Jarlsberg. Not a good idea health wise – my nose didn’t like it at all – but it’s OK once in a blue moon I suppose…but I digress. Definitely try  and make this bread to feel for yourself how good it tastes.

One tip: buy the freshest possible rosemary and really make sure that you use only green leaves, picked off the stem and chopped to small pieces. One thing I’ve learned when baking with rosemary is that it does gives a really nice taste, but you have to make sure that you don’t accidentally use a bit of its stalk or the leaves with black spots, because this gives off bitter aftertaste.


  • 500g stoneground wholegrain spelt flour plus a little extra for dusting
  • 1 tsp low sodium salt
  • 1 1/2 tsp baking soda
  • 1 tbsp dried basil
  • 1 tbsp black molasses diluted in 50ml or water (at room temperature).
  • 280-300ml still mineral water at room temperature
  • ~50ml oil from sun-dried tomatoes jar
  • 6 sun-dried tomatoes in oil, drained and roughly chopped
  • about 3 tbsp fleshly chopped rosemary leaves
  1. Preheat the oven to 200C and line the baking tray with non-stick baking paper. There’s no need to grease it.
  2. In a bowl, combine flour, basil, soda and salt together until well mixed.
  3. Add molasses water and  mineral water and mix well until the dough forms, then gradually pour in the oil. Continue mixing with a wooden spoon or by hand, until the dough is moist and oily, but very pliable. You might find that you need a little less oil.
  4. Add sun-died tomatoes and rosemary and knead it in the dough. You should be able to knead the dough and shape it into a ball without it sticking to your fingers.
  5. Place the dough ball onto the baking tray and flatten it slightly to form a round dome shape. Cut a cross pattern on it with a sharp knife and bake in the oven for 30 minutes until turns brown and rise slightly.

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