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100% Whole Wheat Vegetable Bread

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Ingredients
  Warm water 1⁄2 Cup (8 tbs)
  Dry yeast 2 Tablespoon
  Cooking oil 1⁄2 Cup (8 tbs)
  Eggs 2
  Evaporated milk 1 Can (10 oz)
  Stalk celery 1
  Carrots 2 Large
  Cabbage wedges 2 Inch
  Honey 3 Tablespoon
  Salt 1 Tablespoon
  Whole wheat 6 Cup (96 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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Vegetable

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Nutrition Rank

Nutrition Facts

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

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100% Whole Wheat Vegetable Bread Recipe