Garden Bread With Ricotta-olive Spread

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 1 cup whole wheat flour
• 1 1/2 cups whole wheat flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking soda
• 1 1/4 cups buttermilk
• 2 large eggs, beaten
• 1 tablespoon granulated sugar
• 3/4 cup coarsely chopped sun-dried tomato packed in oil, reserve 2 t oil (i dehydrated fresh tomatoes from the garden and used extra virgin olive oil)
• 1 cup fresh ricotta, drained
• 2 ounces cream cheese, softened
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon minced garlic
• 1/2 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 3 tablespoons chopped kalamata olives or 3 tablespoons plain black olives
• 6 ounces baby spinach, rinsed and spun dry,stems removed

Recipe

• 1 for the bread: preheat the oven to 350 degrees f.
• 2 lightly grease 2-4x8" loaf pans and set aside.
• 3 into a large bowl, sift together the flour, baking powder, salt and baking soda.
• 4 in a small bowl, whisk together the buttermilk, eggs, sugar, and oil.
• 5 add to the dry ingredients and whisk to combine.
• 6 whisk in the tomatoes, onions, basil, parsley, oregano, and garlic.
• 7 add the cheese and stir to combine.
• 8 pour into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour.
• 9 for the spread: in the bowl of a food processor, blend the ricotta, cream cheese, olive oil, garlic, lemon juice, salt, and pepper on high speed until smooth.
• 10 add the olives and spinach leaves, pulse to blend.
• 11 adjust seasoning, to taste.
• 12 spread on freshly sliced bread or grill slices and top with spread.