High Protein Leftovers Bread

Makes 2 loaves

This is a heavy, tasty bread that keeps well and, when sliced thin, is excellent with soups or spreads.

• 5 cups whole wheat flour OR 4 cups whole wheat and 1 cup rye flour
• 1 cup soy flour
• 4 cups leftover cooked vegetables and grains, mashed or strained, or, if you have no leftovers, 3 cups cooked millet and 1 cup cooked carrots or other vegetables on hand, mashed or strained
• 1/4 cup oil
• 2 teaspoons salt
• vegetable stock or water
• corn meal

Mix all ingredients completely, adding a little whole wheat flour of too sticky or a little vegetable stock if too dry. Knead until it is a very even consistency and a bit springy. Divide in half and shape into loaves. Put into two oiled pans that have been sprinkled with coarse corn meal and make a slit about 1/4 inch deep in top of each loaf. Moisten the top with water, cover, and let sit in a warm spot 6 to 12 hours, depending on how long you can wait. Bake at 350º for 1 hour.

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