Herb and Spring Onion Bread

This bread is the perfect one to make if you have fresh herbs that are past their best. I used soy meal as I like the texture of it, however you can use more spelt flour instead. The bread is not one of those airy and light ones but rather has a dense texture with a hard crust, which suits this bread well. I like the spring onion taste in the bread but you can omit the spring onions if you don't like them.

A lovely bread with a nice texture

This recipe is:

  • Egg free
  • Lactose (dairy) free
  • Nut free but includes seeds/oils from seeds
  • Vegan

This recipe is easy to make:

  • Gluten free

Herb and Spring Onion Bread

Makes 1 bread


  • 200 millilitres (7 fluid oz) soy milk (you can also use oat milk, rice milk, almond milk, skimmed milk, buttermilk or yoghurt)
  • 2 teaspoons lemon juice (omit if using buttermilk or yoghurt
  • 125 grams (4 oz) spelt flour
  • 100 grams (3½ oz) soy flour
  • 2 teaspoons aluminium and gluten free baking powder
  • ¼ teaspoon salt (Himalaya or sea salt)
  • 4-5 sun dried tomatoes, chopped finely
  • 3 spring onions, chopped diagonally
  • 3 tablespoons fresh herbs (basil, thyme, rosemary, parsley or anything else you fancy), chopped finely
  • 1 tablespoon coconut oil


  1. In a small bowl, combine the 200 millilitres soy milk and 2 teaspoons lemon juice. Allow to sit for 5 minutes (the soy milk will start to curdle).
  2. In a large bowl, sift together the 125 grams spelt flour, 100 grams soy flour, 2 teaspoons baking powder and ¼ teaspoon salt.
  3. Chop the herbs finely (you will need about 3 tablespoons).
  4. Pat the excess oil off the 4-5 sun dried tomatoes and chop finely.
  5. Cut the 3 spring onions in small diagonals. Discard the very ends of the onions.
  6. In the large bowl, combine everything. Add the 1 tablespoon coconut oil.
  7. Kneed the dough lightly so that it doesn't have too many cracks. It shouldn't be too dry or to wet (it shouldn't be too sticky and should hold its shape well).
  8. Place baking parchment on the baking tray.
  9. With your hands, mould the dough into a loaf. Place the loaf on the baking parchment.
  10. Bake at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 30-35 minutes.
  11. You can tell if the loaf is ready when sticking a sharp knife into the middle. If it comes out clean, it is ready. It will also sound hollow when tapped underneath with your knuckles when ready. Bake for a little longer if you need to.
  12. Serve with hummus, cheese, vegetable pates and more.


  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.     
  • You can use dried herbs instead of fresh herbs although you will have to use less (approximately ½ teaspoon dried herbs for 1 tablespoon fresh herbs).
  • You can use spelt flour instead of the soy flour.
  • You can use wholewheat flour instead of spelt flour.
  • I prefer to use sun dried tomatoes without the oil (often available in health food stores).
  • You can use regular baking powder instead of the aluminium free and gluten free baking powder.