Vegetable Batter Bread Recipe
Ingredients
| Whole wheat flour | 4 Cup (16 tbs) | |
| Dry yeast | 1 Tablespoon | |
| Sea salt | 2 Teaspoon | |
| 1/4 cup raw honey or unsulfured molasses | ||
| 2 tablespoons unrefined oil | ||
| Egg | 1 , beaten | |
| 1 1/2 cups hot water or vegetable stock | ||
| 1 cup cooked buckwheat or other cooked whole grain | ||
| Carrot | 1 Large, grated | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Alfalfa sprouts | 2 Cup (16 tbs) (Optional:) | |
Directions
Combine the flour, yeast, and salt in a large mixing bowl.
Mix well.
Add the honey, oil, egg, and water.
Stir well until all ingredients are thoroughly mixed.
Let the dough rest 10 minutes.
Stir in the cooked grain and the vegetables.
Place the dough in an oiled 2 quart casserole.
Let rise in a warm place until almost doubled—about 45 minutes to 1 hour.
Bake 45 minutes to 1 hour at 350 Degree.
Cover loosely with foil for the last half hour of baking.
Turn out on a rack to cool.
Mix well.
Add the honey, oil, egg, and water.
Stir well until all ingredients are thoroughly mixed.
Let the dough rest 10 minutes.
Stir in the cooked grain and the vegetables.
Place the dough in an oiled 2 quart casserole.
Let rise in a warm place until almost doubled—about 45 minutes to 1 hour.
Bake 45 minutes to 1 hour at 350 Degree.
Cover loosely with foil for the last half hour of baking.
Turn out on a rack to cool.
Chef
