February 08, 2011

Olive, Sun-dried Tomato and Feta Loaf

I like to think that food can take you around the world in your own kitchen. When I'm feeling home sick, I find myself cooking more Scandinavian foods and I instantly feel connected again. If I want to reminisce our recent trip to Japan, I gather together ingredients we enjoyed whilst there. With olives, sun dried tomatoes and feta, I am travelling around the country side in Southern Europe.

This loaf is dotted with luscious olives, sun dried tomatoes and soft feta cheese. All ingredients I love treating myself every once in a while. I've used a little rye mixed with spelt to create a healthy and earthy taste that marries well with the salty companions.

Come, take a bite and travel with me!

Olive, Sun-dried Tomato and Feta Loaf

1/2 cup organic rye flour
1/2 cup organic white, unbleached spelt flour
3/4 cup organic wholemeal spelt flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
4 large free-range eggs
1/2 cup low-fat milk
1/4 cup (20 or so) small olives, pitted and finely chopped
1/4 cup sun-dried tomatoes, finely chopped
100g fat-reduced feta cheese, chopped into tiny cubes
tiny pinch of dried thyme

Preheat oven to 180C and prepare a medium size loaf tin. In a bowl, sieve together the flours, baking powder and bicarbonate of soda. In a separate bowl, lightly whisk the eggs, add the milk, olives, sun-dried tomatoes, feta and a pinch of thyme. Fold the wet ingredients with the dry ingredients and pour into the prepared tin. Bake for 45 minutes or until a tester inserted in the middle comes out clean. Leave to cool on a wired rack, and enjoy warm.