Olive-Walnut Country Bread

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  • 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
  • Olive oil


  1. Heat oven to 375 degrees F. Grease an 8-inch round cake pan or coat with nonstick vegetable cooking spray.
  2. Combine the flour, salt and baking soda and sift them together in a large bowl; set aside.
  3. 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.
  4. 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 dough.
  5. 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.
  6. Bake for 45-50 minutes or until browned.
  7. Remove from the pan. Rub the outside of the loaf with olive oil. Place on rack to cool completely.

Makes 1 (8-inch loaf).