Recipe Name Mediterranean Olive Bread Submitted by Guest Recipe Description This recipe is adapted from The Joy of Vegan Baking. It is absolutely wonderful. Quantity 1 Quantity Unit 8-inch Loaf Prep Time (minutes) 15 Cook Time (minutes) 60 Ready In (minutes) 75

Ingredients Amount Measure 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 Steps Sequence Step 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.