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

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Servings: 1 loaf
Prep Time: 26 mins
Total Time: 2 hrs 36 mins
Related Categories: Bread
 
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Ingredients
  •  
    Vegetable cooking spray
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  • 2  cups
    all-purpose flour
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  • 3/4  cup
    whole-wheat flour
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  • 1  teaspoon
    cream of tartar
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  • 1  teaspoon
    baking soda
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  • 1  teaspoon
    baking powder
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  • 3/4  teaspoon
    salt
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  • 1  cup plus 2 tablespoons
    walnuts, toasted and chopped
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  • 1/2  cup
    steel-cut oats
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  • 1/2  cup
    oat bran
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  • 1-1/4  cups
    low-fat (1%) milk
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  • 1  cup
    plain low-fat yogurt
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  • 1/2  cup plus 1 tablespoon
    pitted kalamata olives, chopped
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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
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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