Olive, Oat, and Whole-Wheat Bread
This savory whole grain quick bread is studded with walnuts and olives, making it great for vegetable or meat sandwiches.
Yield: 1 loaf Prep 26 mins Cool 1 hr Bake 350°F1 hr 10 mins 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
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.
- Fat, total(g)10,
- sat. fat(g)1,
- Percent Daily Values are based on a 2,000 calorie diet