Garden Bread With Ricotta-Olive Spread

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1/4 teaspoon fresh ground black pepper

1 tablespoon granulated sugar

1 cup whole wheat flour

1 tablespoon extra virgin olive oil

3 tablespoons chopped kalamata olives or plain black olives

Garden Bread

2 teaspoons baking powder

1/4 teaspoon salt

2 ounces cream cheese , softened

1 1/2 cups whole wheat flour

6 ounces baby spinach, rinsed and spun dry,stems removed

1 1/2 teaspoons salt

1/2 teaspoon fresh lemon juice

1/2 teaspoon baking soda

Ricotta and Olive Spread

1/2 teaspoon minced garlic

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)

2 large eggs , beaten

1 1/4 cups buttermilk

1 cup fresh ricotta , drained

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