Vita bread (with cabbage and carrot)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Water |
| 1 | One-inch wedge cabbage | |
| 1 | Four-inch piece carrot | |
| 2 | cups | Whole wheat flour |
| 4 | teaspoons | Wheat gluten |
| 1 | teaspoon | Yeast |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Lecithin granules OR vegetable oil |
| 1 | cup | Water |
| 1 | One & one-half inch wedge cabbage | |
| 1 | Six-inch piece carrot | |
| 3 | cups | Whole wheat flour |
| 1½ | tablespoon | Wheat gluten |
| 1½ | teaspoon | Yeast |
| ¾ | teaspoon | Salt |
| 1½ | tablespoon | Lecithin granules OR vegetable oil |
Directions
FOR 1-POUND
FOR 1-½-POUND
Put the water, cabbage and carrot in a blender and process for 1 minute or until vegetables are completely pulverized. Then put this mixture and the remaining ingredients in the machine's bread pan and turn the machine on a regular cycle for the size loaf.
DESCRIPTION: Soft and moist, this bread is also super-nutritious. Sugars naturally present in the carrots and cabbage feed the yeast, eliminating the need for added sugar.
A 1-pound loaf makes twelve 1⅖-ounce slices, and a 1+½-pound loaf makes eighteen slices.
[PER SERVING: 79 cals, 0.9g fat, 92mg sodium, 3.2g protein, 2.7g fiber] Posted to EAT-LF Digest by Angie Phillips <nbe@...> on Aug 28, 1998, converted by MM_Buster v2.0l.