Stir & Bake Olive & Cumin Spelt Bread
This no knead, no rise Olive and Cumin Spelt bread is so easy to make and tastes fantastic!
Just stir and bake – SIMPLE 🙂
You do not have to knead the dough and there is no time wasted by waiting for the dough to rise. Just mix the ingredients and bake in the oven – you’ll have fresh tasty bread in less than an hour!
Stir & Bake Olive & Cumin Spelt Bread
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Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing!
Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!
This sounds wonderful. Do you drain the canned tomatoes, or add the liquid? Thanks!
Add the entire tin including the liquid.
I love your videos & ideas, so creative =) I have a question how can I make a gluten-free version of this reciepie?
I haven’t tried making a gluten free version yet. You could try a gluten free flour mix and some xanthum gum.
Hi Anja, This breads looks amazing! I don’t have cumin seeds. What would you recommend as a good substitute, or should I go out and buy some? Thank you. 🙂
You could leave them out, or maybe add some extra dried herbs… but personally I love cumin seeds and would go and buy them 🙂
Hello Anja!
I like your recipe and have tried some of them, they are wonderful! I love bake bread, and your bread looks so yummy! But I have a question: do you drain your canned tomatoes or use them with the liquid?
Thank you for your recipes and sharing them!
Alfiya
Thank you 🙂 Use them with the liquid.
What about ground cumin if you don’t have whole seeds?
You could try that but I like the whole seed. Sometimes ground cumin can taste a little bit bitter.
I can’t find potato flour. What can I substitute? Thank you. I am so glad I found your site.
You could use plain all purpose flour instead.
Can I replace wholemeal spelt flour with whole wheat flour ?
Yes 🙂
Hello Anja! I tried this recipe and unfortunately it became a real failure. The bread didn’t raise and after 55 minutes it was still wet inside, just like uncooked dough. I don’t underständ what I did wrong, I followed the video. In Sweden we use other measurements when we bake, deciliters instead of cups. 1 cup is about 2,5 dl. I don’t know if I put too much och too little of something. Do you have some advice?
Best regards
Inna Tybell
If it is too wet it definitely sounds like there was too much liquid. The cup I use = 250ml.