Loaf o' Veggies
Why I Love This Recipe
I made this loaf as a sweet and savoury accompaniment to a soup in a jar gift I am giving to my fiance's parents. It smells wonderful fresh out of the oven, makes wonderful toast or soup dippers, and if it does go stale on you, makes a wonderful turkey stuffing bread!
Amount Per Serving
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
Ingredients You'll Need
2 1/2 tsp dry active yeast
3/4 cup warm whole milk
1/2 cup pureed pumpkin or winter squash
1/3 cup pureed vegetable mix (carrots, cauliflower, potatoes, zucchini, etc)
2 tbsp brown sugar
3 tbsp cultured butter
1 1/2 cups whole-wheat flour
1 cup all-purpose flour
1/3 cup buckwheat flour
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.
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.