Olive, Oat, and Whole-Wheat Bread
Recipe from
Ladies' Home Journal
This savory whole grain quick bread is studded with walnuts and olives, making it great for vegetable or meat sandwiches.

Servings:
1 loaf
Prep Time:
26 mins
Total Time:
2 hrs 36 mins
Ingredients
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Vegetable cooking spraysee savings

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2 cupsall-purpose floursee savings

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3/4 cupwhole-wheat floursee savings

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1 teaspooncream of tartarsee savings

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1 teaspoonbaking sodasee savings

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1 teaspoonbaking powdersee savings

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3/4 teaspoonsaltsee savings

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1 cup plus 2 tablespoonswalnuts, toasted and choppedsee savings

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1/2 cupsteel-cut oatssee savings

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1/2 cupoat bransee savings

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1-1/4 cupslow-fat (1%) milksee savings

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1 cupplain low-fat yogurtsee savings

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1/2 cup plus 1 tablespoonpitted kalamata olives, choppedsee savings

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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 information
Per serving: Calories 210, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 283 mg, Carbohydrate 26 g, Fiber 3 g, Protein 6 g.
Percent Daily Values are based on a 2,000 calorie diet
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