Olive And Walnut Loaf
|Whole wheat flour||2 Cup (32 tbs) (whole meal)|
|Yeast||1⁄4 Ounce (1 packet)|
|Eggs||4 , beaten|
|Oil||2⁄3 Cup (10.67 tbs)|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Natural yogurt||2 Tablespoon|
|Coarsely chopped walnuts||1⁄2 Cup (8 tbs)|
|Pimento stuffed green olives||5 Ounce|
Sieve the flour, salt and yeast into a bowl.
Stir the eggs into the flour.
Add the oil, white wine and yogurt.
Add the walnuts to the mixture and stir well.
Put the mixture in a Pyrex cake mold (mould).
Sprinkle the olives on top.
Do not cover.
Microwave for 20 minutes on HIGH.
Turn out the loaf on to a rack.
If not fully cooked underneath, return to the oven, upside down, and microwave for a further 3 minutes, then leave to cool.
This bread slices perfectly.
Serving size: Complete recipe
Calories 3272 Calories from Fat 2107
% Daily Value*
Total Fat 238 g365.6%
Saturated Fat 32.7 g163.6%
Trans Fat 0 g
Cholesterol 849.8 mg283.3%
Sodium 2277.1 mg94.9%
Total Carbohydrates 206 g68.8%
Dietary Fiber 36.5 g146.1%
Sugars 8.3 g
Protein 72 g144.6%
Vitamin A 20.5% Vitamin C 0.26%
Calcium 29.2% Iron 89%
*Based on a 2000 Calorie diet