Veggie Bread

1 2/3 C. warm water
1 T. yeast
1½ T. honey

Chopped veggies:
2 medium tomatoes
2 medium carrots
1 – 2 sticks celery
1 medium onion
½ bell pepper

1½ T. oil
5 -6 cups hard whole wheat flour
1 tsp. salt

Dried herbs:
2 tsp. oregano
2 tsp. garlic powder
2 tsp. basil
1 tsp. marjoram

Mix water, yeast and honey. Let sit a few minutes til frothy. Add all remaining ingredients, reserving some flour. Mix in well…begin to knead the dough when soft but not too sticky. Add flour as needed – the veggies will release some liquid as you need, but watch you don’t add too much flour and make the dough stiff. When springy and pliable, leave dough covered in an oiled bowl to rise. When doubled in size, punch down and shape into two loaves. Let rise again in oiled bread pans. Bake at 350 degrees for 45 minutes. Makes two 1½ pound loaves. (Nutrition info calculated as 12 slices per loaf.)

Number of Servings: 24

Recipe submitted by SparkPeople user DALE311.