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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Yield: 1 loaf
Prep Time: 26 mins
Total Time: 2 hrs 36 mins
Related Categories: Bread
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Ingredients
  •  
    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 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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