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100% Whole Wheat Vegetable Bread Recipe
|Warm water||1⁄2 Cup (8 tbs)|
|Dry yeast||2 Tablespoon|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Evaporated milk||1 Can (10 oz)|
|Cabbage wedges||2 Inch|
|Whole wheat||6 Cup (96 tbs)|
Serving size: Complete recipe
Calories 5554 Calories from Fat 1453
% Daily Value*
Total Fat 165 g254.4%
Saturated Fat 35.5 g177.5%
Trans Fat 0 g
Cholesterol 505.2 mg168.4%
Sodium 6431.3 mg268%
Total Carbohydrates 922 g307.3%
Dietary Fiber 144.4 g577.7%
Sugars 78.4 g
Protein 169 g337.4%
Vitamin A 509.7% Vitamin C 29.4%
Calcium 123.7% Iron 321.8%
*Based on a 2000 Calorie diet
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