Stir & Bake Olive & Cumin Spelt Bread

/Stir & Bake Olive & Cumin Spelt Bread

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 πŸ™‚

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
Servings Prep Time
6Serves 5mins
Cook Time
Votes: 7
Rating: 4.57
Rate this recipe!
Print Recipe
Servings Prep Time
6Serves 5mins
Cook Time
Votes: 7
Rating: 4.57
Rate this recipe!
Print Recipe
Servings: Serves Units:
  1. Preheat oven to 175 C / 350 F.
  2. Line a bread pan with non-stick parchment paper.
  1. Combine all of the dry ingredients in a large mixing bowl and stir well to combine.
  1. Add the wet ingredients to the dry and stir well to combine. This will take a good minute or two. It may seem too dry at first, but keep mixing, it will all come together.
  2. Pour mixture into the bread pan and bake for 45 -55 minutes. Check with a skewer to see if the middle is cooked through. Let cool for at least half an hour for it to firm up and allow easy slicing.
Recipe Notes

I sometimes cook for 45 minutes and then turn the oven off. I then let the loaf sit in the oven for an hour or two to cool as the oven cools.

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By |2015-12-09T11:36:38+10:00October 6th, 2015|Recipe, Videos|16 Comments

About the Author:

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!


  1. Nancy October 6, 2015 at 12:26 pm - Reply

    This sounds wonderful. Do you drain the canned tomatoes, or add the liquid? Thanks!

    • Anja October 7, 2015 at 1:43 pm - Reply

      Add the entire tin including the liquid.

  2. Monica October 6, 2015 at 7:13 pm - Reply

    I love your videos & ideas, so creative =) I have a question how can I make a gluten-free version of this reciepie?

    • Anja October 7, 2015 at 1:44 pm - Reply

      I haven’t tried making a gluten free version yet. You could try a gluten free flour mix and some xanthum gum.

  3. Aimee B. October 7, 2015 at 3:12 am - Reply

    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. πŸ™‚

    • Anja October 7, 2015 at 1:44 pm - Reply

      You could leave them out, or maybe add some extra dried herbs… but personally I love cumin seeds and would go and buy them πŸ™‚

  4. Alfiya October 7, 2015 at 4:28 am - Reply

    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!

    • Anja October 7, 2015 at 1:45 pm - Reply

      Thank you πŸ™‚ Use them with the liquid.

  5. JohnG October 18, 2015 at 4:34 am - Reply

    What about ground cumin if you don’t have whole seeds?

    • Anja October 20, 2015 at 3:11 pm - Reply

      You could try that but I like the whole seed. Sometimes ground cumin can taste a little bit bitter.

  6. Janet October 25, 2015 at 10:52 am - Reply

    I can’t find potato flour. What can I substitute? Thank you. I am so glad I found your site.

    • Anja October 29, 2015 at 9:52 am - Reply

      You could use plain all purpose flour instead.

  7. Rashmi November 12, 2015 at 9:03 am - Reply

    Can I replace wholemeal spelt flour with whole wheat flour ?

    • Anja November 12, 2015 at 10:11 am - Reply

      Yes πŸ™‚

  8. Inna Tybell March 27, 2017 at 6:58 pm - Reply

    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 understΓ€nd 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

    • Anja May 18, 2017 at 4:51 pm - Reply

      If it is too wet it definitely sounds like there was too much liquid. The cup I use = 250ml.

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