Ingredients
- 5 cups vegetable puree or gruel (see note)
- 5 cups stone-ground wholewheat flour
- 4 tablespoons fresh minced dill
- 1 teaspoon salt
- Nutritional Information
Nutritional analysis per serving (4 servings)
658 calories; 2 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 136 grams carbohydrates; 9 grams dietary fiber; 0 grams sugars; 20 grams protein; 644 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Combine puree and flour in a large mixing bowl. Mix thoroughly. If the mixture is too liquid to knead add more flour. If too dry add more liquid.
- Knead the mixture for 10 minutes. Turn into an 8 1/2-by-4 1/2-by-2 1/2 breadpan.
- Bake in a pre-heated 375 degree oven for 1 hour 15 minutes.
- Turn out onto a rack and cool.
- Mr. Cage uses leftover cooked vegetables such as broccoli, kale, spinach, carrots, celery, celery root and squash, which he purees in a food processor with vegetable stock or water. The bread has the consistency of a dense German pumpernickel and goes well with smoked salmon.
Dining and Cooking