4 min read

No Knead Kalamata Olive Spelt Bread

2

a loaf of no knead spelt bread

The title of this blog post is certainly a moutful.

Let’s break it down shall we?

The “no knead” refers to the bread making/technique that has become immensely popular in the last few years.

Like a lot of things that challenge traditional techniques in cooking, I was skeptical.

Baking bread without kneading?

Yes. It works! And beautifully too!

The Kalamata olives are an obvious choice.

They are always in my fridge.

I “adore” (I think addicted is a better word!) their briny, salty, “can’t stop at one” taste.

Eliopsomo” as it’s know in Greek is quite popular.

If you’ve never tried olive bread you’re really missing out!

And finally, we have spelt flour.

This “new” but ancient grain has had a bit of a resurgence recently amongst health conscious foodies. Along with kale and coconut you’ll find it with the hessian bags in the health food store.

In all seriousness though, I quite like experimenting with different techniques and products.

As much as I like the spelt sourdough form the local bakery, at $8 a pop it can get to be a quite expensive habit!

Spelt flour is vey soft and requires less kneading/mixing than regular flour. It’s also lower in gluten (but not gluten free!) and works perfectly with the no knead technique.

no knead kalamata olive bread

no knead Kalamata olive spelt bread

no knead Kalamata olive bread

My first attempt attempt at baking with spelt flour yielded an almost perfect loaf.

I made a batch to enjoy with my home made pea and ham soup.

To say I was thrilled was an understatement.

When I decided to get adventurous and add the chopped Kalamata olives, the bread resulted in a “spongier”, softer crumb.

It wasn’t perfect (in my eyes anyway) but still tasted fantastic.

I think I may have not compensated for the extra moisture provided by the olives.

The more I use spelt flour the more I realise that less water is need to produce a soft, pliable and manageable dough.

For me, the best part of cooking is learning. I still need a few goes before I can call this perfect.

I’ve changed things a little by cooking the bread in a smaller ceramic casserole dish as opposed to a larger cast iron dish.

It comes highly recommended.

I enjoyed it simply.   Toasted and drizzled with extra virgin olive oil and topped with freshly sliced tomatoes.

Stay tuned for further developments using spelt flour.

tomato slices on no knead olive bread

tomato bruschetta

no knead olive spelt bread sliced in half

No Knead Olive Spelt Bread Recipe

Inspiration received by the original master of the “no knead” technique, Jim Lahey

Makes 1 loaf

Ingredients:

  • 1 x 8 grams sachet (packet) dried yeast
  • 1 1/4 cups warm water
  • 3 1/2 cups spelt flour PLUS extra for shaping
  • 300 grams sliced Kalamata olives
  • pinch salt

Instructions:

  1. Combine the water and yeast in a large bowl and stir well. Leave for 10 mins until the mixture becomes frothy.
  2. Add the flour, olives and salt and stir with a wooden spoon until you have a thick batter. Cover with plastic wrap and a kitchen towel and leave overnight for 24 hours.
  3. Preheat your oven to its maximum temperature (mine was 240 deg C). Scrape the dough/batter out of the bowl onto a floured, clean surface. Add some extra flour to your hands and the dough and proceed to shape the dough into a round ball shape. DO NOT be tempted to start kneading. Place the dough onto some baking paper and place it back into the bowl, cover with a kitchen towel and allow it to proof for 90 mins.
  4. At the 60 minute mark place your casserole pot/cast iron dish in the oven. Allow it to heat for 30 mins. Pick up the baking paper with the dough and place it into the HOT casserole dish. Cover with a lid and cook in the oven for 30 mins covered.
  5. At the 30 min mark remove the lid and and bake for a further 20-25 mins until the crust is nice and brown. Remove the baking paper with the bread loaf and place on a wire rack to cool. Enjoy this bread with some Greek extra virgin olive oil and freshly sliced tomatoes.

slices of no knead olive bread

  • Joy

    That looks amazing! We actually LIVE in Kalamata and have our very own (just one) Kalamata olive tree, which yields more olives than we can ever eat. Will have to find somewhere that sells spelt now…

  • Bliss! I love kalamata and we’ve moved almost completely to spelt flour in the last little bit.

  • Rosa

    A tasty bread! Great for making bruschette. That is my favorite olive variety.

    Cheers,

    Rosa

  • Yes, I must update my hessian bag as the one I’ve been using is being worn-down by all the packages of superfoods I can’t live without. Kale, chia, freekeh, goji are my best friends. Allow me to flick my hair over my shoulder.
    In all seriousness, a no knead bread sounds fab no matter what “on-trend” flour it contains. Add olives and I’m a happy man. Now, where’s the organic soy for my mid-morning smoothie …

  • Delicious!

  • For me the best part of cooking is learning as well – nicely said. And I’ll be happy to try this bread. Pinned 🙂

  • Any bread recipe that requires no kneading is perfect to me. I’ll definitely be trying this one! Thanks Peter 🙂 (and laughing at John’s comment from heneedsfood!)

  • wizzythestick

    Gorgeous Bread. At Christmas I make a Venezuelan bread that has olives ( and other things in it) so I know i would love this. This no knead technique has been on my To Do list for the longest while. Note to self: Make this bread NOW!

  • Sara (Belly Rumbles)

    You had me at no knead

  • Rachel

    What do you mean “1 x 8” grams of yeast?

  • Brent Yvonne Moffattvanluttikh

    Would this work using sprouted spelt and no flour? Just curious.