High Protein Leftovers Bread
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Yields:
-
1 loaf
ingredients
- 2 cups whole wheat flour
- 1⁄2 cup rye flour (or whole wheat flour if rye not available)
- 1⁄2 cup soy flour
- 2 cups vegetables, cooked, mashed (may substitute strained, leftover cooked grains, e.g. millet, for some or all of the vegetables, use)
- 1⁄8 cup oil
- 1 teaspoon salt
- vegetable stock
- cornmeal, coarse
directions
- Prepare your bread pan: oil bottom and sides, then sprinkle with the cornmeal.
- Combine flours, vegetables/grains, and salt. Add oil and mix completely. If batter is too sticky, add a little flour; if too dry, add a little stock.
- Knead until the dough has reached a very even consistency and is slightly springy to the touch.
- Place dough in bread pan and shape to fit.
- Using a knife, make a 1/4 inch deep slit in the top surface of the dough. Moisten the dough surface with water.
- Cover pan and let rise in a warm spot for about 12 hours.
- Bake at 350°F for 1 hour.
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RECIPE SUBMITTED BY
Broke college student! New to cooking. That's about it.