Vegetable Bread Rolls

Ingredients

1 egg
1 carrot, chopped
2 tablespoons rice malt syrup
1/2 teaspoon salt
1 1/2 cups plain/wholemeal flour, sifted

Preparation

1
Dissolve the yeast in the warm water and set aside until frothy.
2
Meanwhile, in a food processor, finely chop the cabbage, carrot, celery and parsley.
3
Transfer to a large bowl and add the rice malt syrup, oil, egg and salt. Stir in the yeast, then add the flour.
4
Knead on a floured board for 10 minutes then place into a large bowl, cover and allow to rise for 1 hour. Punch down and divide into 2 balls. Rest, covered for 10 minutes.
5
Preheat the oven to 190 C.
6
Shape into loaves (I got 8 in total) and place onto a greased baking sheet. Cover and allow to rise for 30 minutes.
7
Bake for 20 minutes. The bread is cooked when it sounds hollow when tapped. Allow to cool on a wire rack.
.

About

See more at: http://recipesforfoodintolerances.blogspot.com/2011/05/pumpkin-and-lentil-soup-and-vegetable.html

Yield:

8.0

Added:

Sunday, May 29, 2011 - 1:28pm

Creator:

Anonymous

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