Kale and feta bread

I have a thing for savoury breads that border on being cakes: from zucchini bread to jalapeno cornbread. I've taken inspiration from those and today I present you with another rendition, made with spelt flour, shredded kale, a good dose of feta and a number of fragrant herbs. And to keep it all moist, I've added olive oil and Greek yoghurt. I like to toast this under the grill and serve it up with scrambled eggs and smoked salmon for a decadent Sunday brunch. If you're not feeling fancy, simply serve it with a cup of tea for a nutritious snack.