Print
ShareOlive, Oat, and Whole-Wheat Bread
Yield: 1 loaf
Cool: 1 hr
Bake: 1 hr 10 mins 350°F
Start to Finish: 2 hrs 36 mins
- Vegetable cooking spray
- 2 cups all-purpose flour
- 3/4 cup whole-wheat flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup plus 2 tablespoons walnuts, toasted and chopped
- 1/2 cup steel-cut oats
- 1/2 cup oat bran
- 1 1/4 cups low-fat (1 percent) milk
- 1 cup plain low-fat yogurt
- 1/2 cup plus 1 tablespoon pitted kalamata olives, chopped
Directions
1. Heat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line bottom with parchment paper, allowing it to extend over two sides. In a large bowl, whisk together flours, cream of tartar, baking soda, baking powder and salt. Stir in 1 cup nuts, the oats and oat bran.
2. In another bowl, whisk together milk and yogurt; add 1/2 cup olives. Stir into flour mixture until just combined. Spoon into prepared pan and smooth top. Sprinkle with remaining 1 tablespoon olives and 2 tablespoons nuts. Bake until golden and pulling away from sides of pan, about 1 hour 10 minutes. Holding ends of paper, immediately lift loaf out of pan and transfer to a wire rack. Let cool completely, about 1 hour. Peel off paper and cut into 1/2 inch slices.
Nutrition Facts
- Calories(kcal)210,
- Protein(gm)6,
- Carbohydrate(gm)26,
- Fat, total(gm)10,
- Cholesterol(mg)2,
- Saturated fat(gm)1,
- Dietary Fiber, total(gm)3,
- Sodium(mg)283,
- Percent Daily Values are based on a 2,000 calorie diet
|
