Why not try making your own bread with this recipe for Wholewheat Quickbread with Olives and Feta
150g whole wheat flour
150g plain white flour
3 Tbsp za’atar, plus more for sprinkling on top (or substitute your favourite spice mix)
2 tsp baking powder
1/2 tsp salt
2 eggs beaten
1 cup buttermilk
2 Tbsp olive oil
200g crumbled feta cheese
1/2 cup sliced black olives
1 large spring onion, thinly sliced
Preheat the oven to 180C. Lightly grease a 25x10cm loaf pan. Slice the olives and green onions and crumble the feta.
In a medium-sized bowl mix together the flours, the za’atar, baking powder, and salt. In a separate bowl mix together the beaten eggs, buttermilk, and oil. Mix the dry ingredients into the wet ingredients, stirring just enough to ensure all the ingredients are moistened – but do not over-mix. Fold in the olives, green onions, and feta.
Spoon the batter to the loaf pan and sprinkle a little more Za’atar over the top. Bake 40-45 minutes (about 10 minutes longer if in silicone), or until bread is cooked through and lightly browned on top. Use a wooden or bamboo skewer to test this – insert the skewer into the middle of the bread and remove – it should come out clean and dry when the bread is ready.
Gently remove the hot bread from the loaf pan and let it cool on a wire rack for 10 or 15 minutes (leaving it to cool too long in the pan will allow condensation to form and the bottom crust may become soggy). Serve hot, with butter.
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