100% Whole Wheat Vegetable Bread Recipe
Ingredients
| Warm water | 1/2 Cup (16 tbs) | |
| Dry yeast | 2 Tablespoon | |
| Cooking oil | 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| Evaporated milk | 1 Can (10oz) | |
| Stalk celery | 1 | |
| Carrots | 2 Large | |
| Cabbage | 2 inch | |
| Honey | 3 Tablespoon | |
| Salt | 1 Tablespoon | |
| Whole wheat | 6 Cup (16 tbs) |
Directions
Grind 6 cups of whole wheat on fine.
While it is grinding, pour warm water & yeast into mixing bowl.
Put cooking oil, eggs, canned milk, celery, carrots, cabbage and honey into blender & liquidize thoroughly.
Pour this liquid into mixing bowl with yeast.
Add flour and salt and knead for 10 minutes.
Form into loaves & place in 3 oiled pans.
Let rise until not quite double in bulk.
Don't let it get too light.
Bake 45 minutes at 350 degrees.
Very tender and fine-textured
While it is grinding, pour warm water & yeast into mixing bowl.
Put cooking oil, eggs, canned milk, celery, carrots, cabbage and honey into blender & liquidize thoroughly.
Pour this liquid into mixing bowl with yeast.
Add flour and salt and knead for 10 minutes.
Form into loaves & place in 3 oiled pans.
Let rise until not quite double in bulk.
Don't let it get too light.
Bake 45 minutes at 350 degrees.
Very tender and fine-textured
Chef
