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Hearty Vegetable-Rye Bread Recipe

Hearty-Vegetable-Rye Bread Recipe

1 loaf



1 package active dry yeast

1/3 cup warm water

1 teaspoon sugar

1 cup pureed cooked cauliflower

1 tablespoon each: melted margarine or butter, light molasses, spicy brown mustard

2-3 cups all-purpose flour, divided

1 cup rye flour

1/2 teaspoon salt

1 1/2 teaspoons each: caraway and fennel seeds, crushed, divided

1 teaspoon dried dill weed

Melted margarine or butter


Mix yeast, warm water, and sugar in large bowl, let stand 5 minutes. Mix in cauliflower, 1 tablespoon margarine, molasses, and mustard until blended. Mix in 2 cups all-purpose flour, rye flour, salt, 1 teaspoon each caraway and fennel seeds, and dill weed. Mix in enough remaining 1 cup all-purpose flour to make smooth dough.


Knead dough on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, let stand, covered, in warm place until double in size, about 1 hour. Punch dough down.


Shape dough into long or round loaf on greased cookie sheet. Let rise, loosely covered, until double in size, 45 to 60 minutes. Make 3 or 4 slits in top of loaf with sharp knife, brush with melted margarine and sprinkle with remaining 1/2 teaspoon each caraway and fennel seeds. Bake at 350 degrees until bread is golden and sounds hollow when tapped, 40 to 50 minutes. Transfer to wire rack to cool.

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