Veggie Bread

I’ve been thinking about trying a vegetable yeast bread for quite a while. The red bell pepper in the box this week said “bread” to me. Before Christmas, I made sourdough starter out of potato water, and have been keeping it going. I hadn’t touched it for about 2 weeks, so I figured I’d use that as a base for the veggie bread.Sourdough Veggie Bread

I’ve been playing around with this recipe from for sourdough bread, substituting whole wheat for bread flour. That became the basis for this flavorful loaf.

Whole Wheat Veggie Sourdough Bread
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
  • 2 tablespoons olive oil
  • ¾ cup chopped red bell pepper
  • ¼ cup chopped carrots
  • ½ cup milk
  • 2 tablespoons shortening
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup sourdough starter
  • 2-3 cups whole wheat flour
  1. Heat oil in a skillet over medium heat. Saute pepper and carrots until softened, about 10 minutes.
  2. Combine milk and shortening and heat to scalding. Cool to lukewarm.
  3. Combine sugar and salt in a large bowl. Add milk and shortening, stir until disolved.
  4. Mix in starter.
  5. Add flour, ½ cup at a time, until dough is too thick to stir with a spoon.
  6. Kneed dough on floured board for 10 minutes, incorporating in the sauted vegetables.
  7. Put dough in a greased bowl, turn so top is also greased. Cover and let rise for 90 minutes in a warm place.
  8. Punch down dough. Cover again and let rise another 30 minutes.
  9. Punch down dough and kneed again for 3 minutes.
  10. Shape dough into a round loaf and place on a greased baking sheet. Cover and let rise for 60 minutes.
  11. Preheat oven to 400 degrees. Cut an "X" in the top of the bread. Bake for 40 minutes, or until hollow sounding when tapped.


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