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The Joy of Vegan Baking's Mediterranean Olive Bread

Course Side Dish
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 1 small loaf
Author Colleen Patrick-Goudreau


  • 3 TBSP ground flaxseed
  • ½ cup water
  • 1 ½ cups unbleached all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 ½ tsp baking powder
  • 1 tsp each chopped fresh rosemary and basil or ¾ teaspoon each dried
  • ½ tsp salt
  • 1 cup nondairy milk
  • ¼ cup olive oil
  • cup finely chopped walnuts
  • cup chopped pitted black olives
  • cup chopped sundried tomatoes


  • Preheat the oven to 350°F (180 ℃) and lightly grease an 8-inch or 9-inch loaf pan. 
  • In a small bowl, whisk the flaxseed and water together until thick and creamy. Set aside to gel up.
  • In a large bowl, thoroughly combine the flour, baking powder, rosemary, and salt. 
  • To the flaxseed mixture, add the milk and olive oil.
  • Add the wet mixture to the dry and fold until about three-quarters of the dry ingredients are moistened. Add the walnuts, olives and tomatoes and fold just until the pieces are evenly distributed and the dry ingredients are moistened; the batter will be stiff and a little sticky. 
  • Scrape the batter into the loaf pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 35-45 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.