Ingredients
1 package (1/4 ounce) active dry yeast1/3 cup warm water (110° to 115°)1 can (5 ounces) evaporated milk1/4 cup canola oil1 egg3/4 cup coarsely chopped cabbage1 medium carrot, cut into chunks1/4 cup sliced celery1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes2 tablespoons honey1 teaspoon salt3 cups whole wheat flour1-1/4 cups all-purpose flour
Preparation
In a large bowl, dissolve yeast in warm water. In a blender, combine the milk, oil, egg, cabbage, carrot, celery, parsley, honey and salt; cover and process until smooth. Add to yeast mixture. Stir in whole wheat flour and enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide in half. Cover and let rest for 10 minutes. Shape into round loves. Place on two greased baking sheets. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 25-30 minutes or until golden brown. Cover loosely with foil during the last 10 minutes if top browns too quickly. Remove from pans to wire racks to cool.
