The Joy of Vegan Baking's Mediterranean Olive Bread
Servings 1 small loaf
Ingredients
- 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
- ⅓ cup finely chopped walnuts
- ⅓ cup chopped pitted black olives
- ⅓ cup chopped sundried tomatoes
Instructions
- 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.