4 cups all-purpose flour OR 2 cups all-purpose
    flour plus 2 cups whole-wheat flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 tablespoon chopped fresh thyme or rosemary OR
    1 teaspoon dried thyme or rosemary
1 1/3 cups buttermilk
1 egg, beaten
2 tablespoons olive oil
1 cup chopped walnuts
1 cup sliced ripe olives, drained
Olive oil

Preheat oven to 375 degrees F. Grease an 8-inch round cake pan or coat with nonstick vegetable cooking spray.

Combine the flour, salt and baking soda and sift them together in a large bowl; set aside.

In another bowl, beat together the thyme or rosemary, buttermilk, egg and 2 tablespoons olive oil. Add to the dry ingredients along with walnuts and olives. Stir vigorously with a fork or a large spoon until the dough holds together. Turn the dough out onto a lightly floured surface and knead gently for about 30 seconds, just long enough for the dough to become smooth rather than sticky. Do not over-handle the dough.

With floured hands, pat the dough into a round about 8 inches across and 2-inches high. Place in the prepared pan. With a sharp knife, cut a 1/2-inch deep "X" across the top of the loaf. Bake 45-50 minutes or until browned. Remove from the pan. Rub the outside of the loaf with olive oil. Place on rack to cool completely.

Makes 1 (8-inch loaf).