Rye, Corn, and Sprouts Bread

Directions

1. 1
   Heat oven to 350F.
2. 2
   Generously grease 8 1/2-by-4 1/2-inch loaf pan.
3. 3
   Separate eggs, placing whites in small bowl and yolks in large bowl.
4. 4
   With electric mixer on high speed, beat whites until soft peaks form; add sugar and continue beating until stiff peaks form.
5. 5
   Set aside.
6. 6
   With same beaters on low speed, gradually beat milk and oil into yolks.
7. 7
   Add rye flour, cornmeal, baking powder, and salt; beat just until dry ingredients are moistened.
8. 8
   Fold in sprouts and beaten egg whites.
9. 9
   Spoon batter into greased pan.
10. 10
    Bake 45 to 50 minutes or until well browned and loaf sounds hollow when tapped on top.
11. 11
    Remove bread from pan; cool on wire rack at least 20 minutes before serving.
12. 12
    Store in refrigerator.
13. 13
    Enjoy!