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.

Olive, Oat, and Whole-Wheat Bread
1 loaf
26 mins
2 hrs 36 mins
by 4.0 1  person
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  • 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
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.
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 information

Per Serving: cal. (kcal) 210, Fat, total (g) 10, chol. (mg) 2, sat. fat (g) 1, carb. (g) 26, fiber (g) 3, pro. (g) 6, sodium (mg) 283, Percent Daily Values are based on a 2,000 calorie diet
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