California Walnuts | Essential Food for Health
Olive, Oat, and Whole-Wheat Bread
Makes 1 loafPrep: 26 minutes
Start to Finish: 2 hours 36 minutes
| 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%) milk |
| 1 cup plain low-fat yogurt |
| 1/2 cup plus 1 tablespoon pitted kalamata olives, chopped |
| Directions |
| 1. Heat oven to 350° 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 facts per serving:
calories: 210
total fat: 10g
saturated fat: 1g
cholesterol: 2mg
sodium: 283mg
carbohydrate: 26g
fiber: 3g
protein: 6g
© Walnut Marketing Board 1996-2008 | Non-Discrimination Statement