Olive Bread

20140607-072655-26815443.jpgThis is from My Paris Kitchen by David Lebovitz, and it is amazing and super easy!! He goes on to toast it, I naked my a little longer and just sliced and ate it.

½ cup (70g) all-purpose flour
½ cup (70g) whole wheat flour
1 TBSP sugar
1 tsp herbes de Provence
½ tsp sea
½ tsp baking soda
½ tsp black pepper
1 c buttermilk
1/3 c almonds, very coarsely chopped
1/3 c olives, drained,packed and coarsely chopped

Preheat the oven to 350°. Spray a 9” loaf pan with non-stick spray, or oil it lightly.

In a bowl, whisk together the flours, sugar, herbes de Provence, salt, baking soda, and pepper. Stir in the buttermilk, mix in the olives and nuts. Pour into the baking pan.

Bake for 45 minutes, until it feels set in the center. Remove from oven and let cool for 5 minutes. Run a knife around the edges to loosen it, remove from the pan and set on a wire rack to cool.


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