Tomato Bread made with Yeast


485g Ballybrado Organic White Spelt Flour
9g instant Dried Yeast
2 tsp. Sea Salt
1 Tsp. Raw cane sugar
50g Butter
250ml Tomato Juice (luke warm)
150mll Milk (Luke warm)

2 Tsp. Sweet dried Basil
1 ½ tsp. dried Thyme
½ tsp. dried Rosemary
40g Chopped Black Olives
50g Finely Chopped Sundried tomatoes


  1. Do not preheat oven!
  2. Place all dry ingredients in a bowl and mix well.
  3. Melt butter in a small pot. Add tomato juice heat until luke warm.
  4. Pour into dry ingredients and then heat milk until luke warm and add to the other ingredients.
  5. Knead well with k hook, hand mixer, or by hand for approximately 5 minutes.
  6. Place bowl, covered with a tea towel in a warm place and leave to rise for approximately 40 minutes until double its size.
  7. Knead again for 4 seconds and then fill dough into a well greased 1lb tin.
  8. Place tin in the oven and place a cup of hot water next to it. Bake at 180°C for approximately 45- 50 minutes or until when taken out of the tin the bottom of the bread sounds hollow when you knock on it.
  9. Leave to cool on a wire rack.