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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | tablespoons | flour unbleached | 1/2 | cup (8 fl oz) | water | 1 1/2 | cup | all-purpose flour unbleached | 3/4 | cup | wheat flour, wholewheat | 2 1/2 | teaspoons | baking powder | 1 | teaspoon | rosemary, sprigs, fresh, chopped | 1 | teaspoon | basil, fresh chopped | 1/2 | teaspoon | salt | 1 1/4 | cup | milk, non-fat | 1/4 | cup | olive oil | 1/3 | cup, chopped | walnuts | 3 | tablespoons | olives, black can, diced | 1/3 | cup | Tomatoes, sun-dried, chopped |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 degrees and lightly grease an 8-inch loaf pan. | | 2 | In a food processor, whipe the flaxseed and water together until thick and creamy. (If you prefer, you can skip the flaxseed meal and water and add Ener-G Egg Replacer instead. Mix according to package for an amount that equals 3 eggs.) | | 3 | In a large bowl, thoroughly combine the flours, baking powder, rosemary, basil, and salt. In a separate bowl, combine the flaxseed mixture, milk, and olive oil. | | 4 | Add the wet mixture to the dry and fold until the dry ingredients are moistened. Add the walnuts, olives, and tomatoes, and fold ust until the pices are distributed; the dough will be stiff and sticky. | | 5 | Scrape the dough into the loaf pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 60 minutes. | | 6 | Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack. |
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