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Vegetable Batter Bread

WholeFood.Chef's picture
  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
  Egg 1
  Hot water/Vegetable stock 1 1⁄2 Cup (24 tbs)
  Cooked buckwheat grain/Cooked whole grain 1 Cup (16 tbs)
  Carrot 1 Large
  Chopped parsley 1⁄4 Cup (4 tbs)
  Alfalfa sprouts 2 Cup (32 tbs)

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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2648 Calories from Fat 416

% Daily Value*

Total Fat 48 g73.1%

Saturated Fat 7.3 g36.5%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 3254.6 mg135.6%

Total Carbohydrates 501 g167.1%

Dietary Fiber 76.7 g307%

Sugars 70.6 g

Protein 96 g191.2%

Vitamin A 261% Vitamin C 33.4%

Calcium 28.3% Iron 140%

*Based on a 2000 Calorie diet


Vegetable Batter Bread Recipe