Olive Nut Bread

This is one of those fabulously quick bread that stays fresh and moist for days afterwards - definitely my favourite bread recipe for the moment.

Buttermilk Bread

Ingredients:
500g Buttermilk
2 Eggs
1/2 (half) a large Onion finely chopped
100g Nuts (Pecans or Almonds)
50g Seeds (Sunflower, Pumpkin or Linseed)
100g Halved, pip-less Olives
1 cup Self Raising Flour
1 cup Wholewheat flour
1/2 (half) cup Plain flour
1tsp Bicarb of Soda (Baking Soda)
1/2tsp Salt

Ingredients

Method:
*  Preheat oven to a moderate 180 degrees C
*  Fry onions, nuts and seeds in a little butter
*  Combine Buttermilk and eggs.
*  Add onions, olives, nuts and seeds.  Mix together with a spoon.
*  Sift Flours, bicarb and salt into the mixture.  Fold in with a spoon.
*  Spoon mixture into a greased loaf pan approximately 11cm x 18cm.
* Bake in a moderate oven for 50 minutes.

Tips:  
*  If, (like me) the entire of your tiny town does not stock wholewheat flour.  You can substitute by using 1/2 cup bran and 1 cup plain flour.  Instead of the 1 cup wholemeal and 1/2 cup plain flour as the recipe states.
*  Try Feta and mixed herbs instead of the olives and seeds.  Or whatever you fancy.
*  Another lovely option to to use chopped zucchini (courgette / baby marrow) instead of the olives.
* For nutritional info, and the shopping list you will need for this recipe, click on the "magic" button


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