Vegetables and herbs are baked into this delicious savory bread lightly sweetened with honey. Plan ahead to allow time for the dough to rise.
Prep Time: 20 minutes
Cook Time: 1 hours,
Ingredients:
- 1/2 cup lukewarm water
- 1 Tablespoon dry yeast
- 1 Tablespoon honey
- 1/2 cup warm water
- 1 egg
- 2 Tablespoons honey
- 2 Tablespoons oil
- 2 cups whole wheat flour
- 1 cup minced or finely shredded carrots
- 1 cup minced onion
- 1/2 cup minced celery
- 2 Tablespoons minced parsley
- 2 teaspoons minced rosemary or 1 teaspoon crushed dried rosemary
- 1-1/2 cups whole wheat flour
- 1 teaspoon oil
Preparation:
In a cup combine the 1/2 cup lukewarm water, yeast, and 1 tablespoon honey. Set aside for 10 minutes to proof (yeast will become foamy).In a large bowl (a mixer makes this job easier) combine the 1/2 cup warm water, egg, 2 tablespoons honey, 2 tablespoons oil and 2 cups flour. Add yeast to mixture. Beat until well mixed. Then beat for 3 minutes.
Add the carrots, onion, celery, parsley, rosemary, and 1-1/2 cups of flour. Mix with hands, if necessary, to combine, but do not knead. The dough will be sticky.
Butter a 2-quart casserole or coat it with equal parts of oil and liquid lecithin. Transfer dough to the dish, and brush the top with 1 teaspoon oil. Cover and set in a warm place until doubled in bulk, about 1 to 1-1/2 hours. Bake at 350 degrees F for 60 minutes. If the top becomes too brown during baking, cover it lightly with foil.
Yield: 1 loaf
Recipe Source: Cooking with Healthful Herbs by Jean Rogers (Rodale Press)
Reprinted with permission.
