Rye, Corn, and Sprouts Bread

• 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

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!

eggs, sugar, milk, vegetable oil, rye flour, yellow cornmeal, baking powder, salt, fresh bean sprout

Taken from www.food.com/recipe/rye-corn-and-sprouts-bread-76124 (may not work)