Tomato-Olive Bread

Name: Tomato-Olive Bread
Ingredients: 2 1/4 cups whole wheat pastry flour; 1/4 cup wheat germ; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 tablespoon natural granulated sugar; 1/2 teaspoon ground cumin; 1/4 teaspoon dried basil; Pinch of dried thyme; 1 cup rice milk, or more as needed; 2 tablespoons olive oil; 1 1/2 cups finely chopped ripe tomato; 1/2 cup finely chopped pitted olives, any variety

12 ingredients

16 steps

Ingredients

2 1/4 cups whole wheat pastry flour
1/4 cup wheat germ
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon natural granulated sugar
1/2 teaspoon ground cumin
1/4 teaspoon dried basil
Pinch of dried thyme
1 cup rice milk, or more as needed
2 tablespoons olive oil
1 1/2 cups finely chopped ripe tomato
1/2 cup finely chopped pitted olives, any variety

Directions

1

Preheat the oven to 350 degrees.
2

Combine the first 8 (dry) ingredients in a mixing bowl and stir together.
3

Make a well in the center and add the rice milk and oil.
4

Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.
5

Fold in the tomato and olives.
6

Pour the batter into a lightly oiled 9-by-5-by-3-inch loaf pan.
7

Bake for 45 to 50 minutes, or until a knife inserted into the center of the loaf tests clean.
8

Let cool until just warm, then cut into slices to serve.
9

Per slice (12 slices per loaf):
10

Calories: 130
11

Total fat: 4g
12

Protein: 4g
13

Fiber: 3g
14

Carbohydrate: 22g
15

Cholesterol: 0mg
16

Sodium: 218mg