Veggie wheat loaf

1 Servings

Ingredients

Quantity Ingredient
-1 lb pound loaf:; 1.5 lb loaf:
1½ teaspoon Active dry yeast; 2 teaspoons
2 cups Whole wheat flour; 3 cups
(or mixed with flour)
1½ tablespoon Gluten ; 2 tablespoons
1 teaspoon Salt; 1 1/2 teaspoons
½ teaspoon Dried oregano; 1 teaspoon
pinch Cayenne pepper; 1/8 teaspoon
½ cup Water; 3/4 cup or 2% milk
1 tablespoon Honey; 1 1/2 tablespoons
2 teaspoons Minced dried onion; 1 tablespoons
⅓ cup Cooked vegetables, pureed; 1/2 cup
Carrots, broccoli, peas
Or corn
Optional:
¼ teaspoon Liquid lecithin; 1/2 teaspoon
If I want a higher loaf, I usually lower the
salt. I found no need for gluten in this loaf.
fresh to 1 dried conversions Finely chop or
process fresh herbs in mill, processor or blender.
I have used basil or dill with wonderful results.
scallion (don't forget the stems), or white onions.
Be aware fresh ones might affect the shelf life of
this loaf. I never have any left over after the
sandwich mentioned above. Makes my mouth water!
I have use the dried minced onion flakes. You
get a slight crunchy texture.
a \"colored\" bread...but a \"confetti bread\". The
pretty flecks of a fine dice broccoli/carrot and/
or corn is sooooooo pretty. I carefully drain
the vegetables and pat very dry. I then carefully
dice them down in the processor to look like
confetti bits. You could use all green vegies,
cabbage or a fine chopped fresh spinach leaf.
be aware of your storage desires. The puree would
last one or two days longer, I am sure.
in this application. In health applications it
works on cholesterol and helps to break down fat
and stimulate bile secretion for your liver. You
can buy capsules in your local food chain in the
vitamin section, or use granuals. Both will work.
And, of coarse, there's the health food stores.

Directions

Put all ingredients in machine according to your manufacturer's specifications. Select Basic Bread Cycle, light crust. Be sure the vegetables are cooled. Watch the water content on the vegetables for this one so that your dough is not too wet. You simply check the dough after the machine has been on, at about the 5 minute level. If the dough is too loose and wet, add more flour, a tablespoon at a time, until it pulls from the side and lumps more firm and smooth like it should. Not a loaf recommended for the first time user.

This is one recipe I have really played with; and, with happy results. It makes a great vegetable sandwich; a lovely compliment for soups, stews, or little teas sandwiches spreach with cream cheese and fresh dill/olive slice garnish. Play with this one...

some suggestions follow:

*gluten additive helps from dough elasticity I don't use this.

**oregano, dried I love fresh herbs and personally use the 2 ***onion, dry mince I love fresh onions. I normally use fine chopped ****vegetable puree To be honest this I have not done. I did not want *****Lecithin I have never added this. It acts as a preservative

>From: Katie E Green <kgreen@...> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

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