Olive, Oat and Whole-Wheat Bread

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 243.7
  • Total Fat: 10.5 g
  • Cholesterol: 2.5 mg
  • Sodium: 393.1 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 3.2 g
  • Protein: 8.2 g

View full nutritional breakdown of Olive, Oat and Whole-Wheat Bread calories by ingredient
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From Ladies' Home Journal. This is a batter bread, heavy, dense and very tasty! Freezes well. From Ladies' Home Journal. This is a batter bread, heavy, dense and very tasty! Freezes well.
Number of Servings: 12


    Vegetable cooking spray
    2 cups all-purpose flour
    3/4 cup whole-wheat flour
    1 tsp cream of taratar
    1 tsp baking soda
    1 tsp baking powder
    3/4 tsp salt
    1 cup plus 2 tbsp walnuts, toasted and chopped
    1/2 cup steal-cut oats
    1/2 cup oat bran
    1-1/4 cups low-fat milk
    1 cup plain low-fat yogurt
    1/2 cup plus t tbsp pitted kalamata olives, chopped


1. Heat oven to 350° F. Coat a 9x5 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. sitr into flour mixture untill just combined. Spoon into prepared pan and smooth top. sprinkle with remaining 1 tbsp chopped olives and 2 tbsp nuts. Bake until golden and pulling away from sides of pan about 1 hour and ten 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.

Number of Servings: 12

Recipe submitted by SparkPeople user ZELLAZM.

TAGS:  Side Items |

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