Vegetable Batter Bread
|Whole wheat flour||4 Cup (64 tbs)|
|Dry yeast||1 Tablespoon|
|Sea salt||2 Teaspoon|
|Raw honey/Unsulfured molasses||1⁄4 Cup (4 tbs)|
|Unrefined oil||2 Tablespoon|
|Hot water/Vegetable stock||1 1⁄2 Cup (24 tbs)|
|Cooked buckwheat grain/Cooked whole grain||1 Cup (16 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Alfalfa sprouts||2 Cup (32 tbs)|
Combine the flour, yeast, and salt in a large mixing bowl.
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 doubledâ€”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.