Ultimate Health Loaf

Serves 30 (Makes 3 loaves, each cut into 10 slices)


1 onion, roughly chopped

1 tbsp chopped fresh rosemary

1 tsp stevia

1 tsp salt

350ml light soya milk, warm

Olive oil

2 tsp (1 x 75g sachet) easy-blend (fast action) yeast

300g organic rye flour

300g white spelt flour, plus extra for dusting the work surface

1/2 large butternut, peeled and cubed

200g feta, crumbled

How to prepare:

  1. Place the onion, rosemary and stevia in a large mixing bowl. Add the salt and 1 tablespoon of the warm soya milk and stir with a wooden spoon.
  2. Pour in 50ml of olive oil and mix well. Mix the yeast with a little warm water, pour this in and mix well.
  3. Now add the flour, a few spoons at a time, mixing well after each addition. You can use the wooden spoon or your hands to mix the flour. Gradually, it will come together to form a soft dough.
  4. Flour the work surface and turn the dough out onto it. Knead the dough for a few minutes until it is smooth.
  5. Shape it into a neat ball, put it back in the mixing bowl and cover the bowl with a damp tea towel. Leave the bowl in a warm, draft- free place for 1 hour, until the dough has nearly doubled in size.
  6. Meanwhile, preheat the oven to 180C/350F/gas 4. Rub three 18cm x 6cm (7 inch x 2.5 inch) loaf tins with a light coating of oil.
  7. Use 1 teaspoon of olive oil to lightly coat the butternut cubes. Season and place them in a roasting tin. Roast for 15 minutes, until just tender. (Be careful not to over cook or the butternut will be mushy). Remove from the oven and reduce the heat to 160C/325F/gas 3.
  8. When the dough has risen, mix in the roasted butternut and feta. Lightly knead the dough, adding some extra flour, to create a longish rectangular shape.
  9. Then cut this into three so that the dough pieces fit nicely into the prepared tins. Bake for 60-70 minutes. Remember that this bread will be quit moist inside because of the feta and butternut.
  10. Remove from the oven and set aside to cool before serving.

Approximately 60kcal, 2.6g fiber and 3.6g protein per serving


Calories per serving