Rye, Corn, and Sprouts Bread

Name: Rye, Corn, and Sprouts Bread
Ingredients: 2 large eggs; 1 tablespoon sugar; 1 14 cups skim milk; 14 cup vegetable oil; 1 cup rye flour; 1 cup fine yellow cornmeal; 4 teaspoons baking powder; 34 teaspoon salt; 34 cup fresh bean sprout, chopped

9 ingredients

13 steps

Ingredients

2 large eggs
1 tablespoon sugar
1 14 cups skim milk
14 cup vegetable oil
1 cup rye flour
1 cup fine yellow cornmeal
4 teaspoons baking powder
34 teaspoon salt
34 cup fresh bean sprout, chopped

Directions

1

Heat oven to 350F.
2

Generously grease 8 1/2-by-4 1/2-inch loaf pan.
3

Separate eggs, placing whites in small bowl and yolks in large bowl.
4

With electric mixer on high speed, beat whites until soft peaks form; add sugar and continue beating until stiff peaks form.
5

Set aside.
6

With same beaters on low speed, gradually beat milk and oil into yolks.
7

Add rye flour, cornmeal, baking powder, and salt; beat just until dry ingredients are moistened.
8

Fold in sprouts and beaten egg whites.
9

Spoon batter into greased pan.
10

Bake 45 to 50 minutes or until well browned and loaf sounds hollow when tapped on top.
11

Remove bread from pan; cool on wire rack at least 20 minutes before serving.
12

Store in refrigerator.
13

Enjoy!