Olive and Sun-Dried Tomato Bread

Making bread is soothing; you can knead the dough by hand and work out any stresses you have. And it’s nice to watch the bread rise through the oven door – I find it gives me a sense of accomplishment. I served this one with soup.

Ingredients:
½ cup olives (about 75 g)
½ cup sun-dried tomatoes (about 75 g)
100 g cheddar cheese
3½ cups flour (I used 1½ cups spelt and 2 cups plain wheat)
2 tsp baking powder
1 tsp baking soda
2 tsp mustard
1 tsp salt
1 tbsp herbs (I used mint, but oregano, chives, rosemary, and other herbs would work fine)
1 tsp nigella (onion seeds)
1¼ cup yogurt
3 tbsp olive oil
2 eggs
butter or oil for the pan

Instructions:
1. Chop the olives, tomatoes, and cheddar cheese.
2. Blend the flour, baking powder, baking soda, mustard, salt, herbs, and nigella together.
3. Mix in the yogurt, olive oil, and eggs.
4. Mix in the olives, tomatoes, and cheddar cheese.
5. Grease the pan. Pour the batter in.
6. Bake for 40 minutes at 180 C.