Vegetable Bread Rolls
By: Anonymous
Published: Sunday, May 29, 2011 - 1:28pm

Ingredients




2 tspns Lowan's dried yeast
 cup warm water
1/4 cup sunflower oil
1 egg
3/4 cup chopped cabbage
1 carrot, chopped
1/4 cup chopped celery
1/4 cup chopped parsley
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