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