Loaf o' Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 1/2 tsp dry active yeast3/4 cup warm whole milk1/2 cup pureed pumpkin or winter squash1/3 cup pureed vegetable mix (carrots, cauliflour, potatoes, zucchini, etc)2 tbsp brown sugar3 tbsp cultured butter1 1/2 cups whole-wheat flour1 cup all-purpose flour1/3 cup buckwheat flourSimple syrupKosher salt
Dissolve the yeast in the warm milk, let stand 10 minutes.
Mix in pumpkin, pureed vegetables, brown sugar, and butter.
Mix in the flour until a kneadable dough forms.
Knead on a lightly-floured board for 10-15 minutes.
Let rise, covered, in an oiled bowl for about 1 hour.
Punch down.
Divide the dough in three, braid strands and tuck ends under.
Place on a greased, cornmeal-dusted cookie sheet.
Cover and let rise 1 hour.
Heat oven to 350F.
Brush bread with simple syrup and sprinkle with kosher salt.
Bake 30 minutes, and cool completely on rack
Makes 24 servings (slices)
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Mix in pumpkin, pureed vegetables, brown sugar, and butter.
Mix in the flour until a kneadable dough forms.
Knead on a lightly-floured board for 10-15 minutes.
Let rise, covered, in an oiled bowl for about 1 hour.
Punch down.
Divide the dough in three, braid strands and tuck ends under.
Place on a greased, cornmeal-dusted cookie sheet.
Cover and let rise 1 hour.
Heat oven to 350F.
Brush bread with simple syrup and sprinkle with kosher salt.
Bake 30 minutes, and cool completely on rack
Makes 24 servings (slices)
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 79.3
- Total Fat: 2.0 g
- Cholesterol: 4.7 mg
- Sodium: 7.5 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 1.7 g
- Protein: 2.4 g
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