John Cage's Homemade Bread

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.
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Preparation

1. 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.
2. Knead the mixture for 10 minutes. Turn into an 8 1/2-by-4 1/2-by-2 1/2 breadpan.
3. Bake in a pre-heated 375 degree oven for 1 hour 15 minutes.
4. 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.