4 cups all-purpose flour OR 2 cups all-purpose flour plus 2 cups whole-wheat flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 tablespoon chopped fresh thyme or rosemary OR 1 teaspoon dried thyme or rosemary
1 1/3 cups buttermilk
1 egg, beaten
2 tablespoons olive oil
1 cup chopped walnuts
1 cup sliced ripe olives, drained
Heat oven to 375 degrees F. Grease an 8-inch round cake pan or coat with nonstick
vegetable cooking spray.
Combine the flour, salt and baking soda and sift them together in a large bowl;
In another bowl, beat together the thyme or rosemary, buttermilk, egg and 2 tablespoons
olive oil. Add to the dry ingredients along with walnuts and olives. Stir vigorously
with a fork or a large spoon until the dough holds together.
Turn the dough out
onto a lightly floured surface and knead gently for about 30 seconds, just long
enough for the dough to become smooth rather than sticky. Do not over-handle the
With floured hands, pat the dough into a round about 8 inches across and 2-inches
high. Place in the prepared pan. With a sharp knife, cut a 1/2-inch deep "X"
across the top of the loaf.
Bake for 45-50 minutes or until browned.
Remove from the pan. Rub the outside of the loaf with olive oil. Place on rack to
Makes 1 (8-inch loaf).
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