High Protein Leftovers Bread

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 2 cups whole wheat flour
• 1/2 cup rye flour (or whole wheat flour if rye not available)
• 1/2 cup soy flour
• 2 cups vegetables, cooked, mashed (may substitute strained, leftover cooked grains, e.g. millet, for some or all of the vegetables, use)
• 1/8 cup oil
• 1 teaspoon salt
• vegetable stock
• cornmeal, coarse

Recipe

• 1 prepare your bread pan: oil bottom and sides, then sprinkle with the cornmeal.
• 2 combine flours, vegetables/grains, and salt. add oil and mix completely. if batter is too sticky, add a little flour; if too dry, add a little stock.
• 3 knead until the dough has reached a very even consistency and is slightly springy to the touch.
• 4 place dough in bread pan and shape to fit.
• 5 using a knife, make a 1/4 inch deep slit in the top surface of the dough. moisten the dough surface with water.
• 6 cover pan and let rise in a warm spot for about 12 hours.
• 7 bake at 350°f for 1 hour.