German Cabbage Bread


1 cup water
3/4 cup medium chop, fresh green cabbage
1/4 cup chopped baby carrots
1/4 cup chopped celery
1/3 cup vegetable liquid (100° - 110°F) 
1 (1/4 ounce) package active dry yeast
1 (5 ounce) can evaporated milk
1/4 cup vegetable oil
1 large egg
1/4 cup snipped fresh parsley
1 tablespoon honey
1 1/2 teaspoons salt
2 cups whole wheat flour
2 tablespoons vital wheat gluten
1 - 1 1/2 cups bread flour
1 tablespoon shortening
2 tablespoons cornmeal


  1. In saucepan, cook covered the water, cabbage, carrots and celery until tender. Drain well; reserve 1/3 cup liquid.
  2. In mixer bowl, add reserved liquid; stir in yeast and let stand 10 minutes.
  3. In food processor with metal blade, add drained vegetables, milk, oil, egg, parsley, honey and salt. Blend until smooth. Stir into yeast; blend well.
  4. Stir in whole wheat flour and wheat gluten; mix on low speed 2 minutes. Gradually add enough bread flour to make moderately soft dough. Knead by hand or with dough hook 10 to 12 minutes. 
  5. Place dough in greased bowl, turn once to coat. Cover, let rise until double. Grease one 12 x 18 x 1-inch sheet pan with shortening and dust with cornmeal.
  6. Punch down dough and divide in half. Shape into 2 round free-form loaves. Place on baking sheet. Cover, let rise until double. 
  7. With sharp knife or lame carefully slash top 1/4-inch deep. Bake in preheated 375°F oven 30 to 35 minutes. Loosely cover with foil last 10 minutes to prevent over-browning. Remove to cooling rack; store cooled bread in refrigerator.

Makes 2 small, free-form loaves, 16 servings each.

One slice provides approximately 83 calories; 3 g protein; 12 g carbohydrate; 1 g dietary fiber, 3 g fat (1 g saturated fat); 8 mg cholesterol; 19 mcg folate; 1 mg iron and 120 mg sodium.