STREAMING NOW: Feast with Friends

High Protein Leftovers Bread

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I've not yet tried this, but it looks interesting. Intended for "on the trail," so may not be as tasty as you'd like, but certainly should be healthy, nutrient-packed, & simple. I like that it makes use of leftover veggies/grains... Hoping to try soon. NOTE: Cook time does not include rise time. Recipe from Mother Earth News, Issue # 75- May/June 1982,”
1hr 20mins
1 loaf

Ingredients Nutrition

  • 2 cups whole wheat flour
  • 12 cup rye flour (or whole wheat flour if rye not available)
  • 12 cup soy flour
  • 2 cups vegetables, cooked, mashed (may substitute strained, leftover cooked grains, e.g. millet, for some or all of the vegetables, use)
  • 18 cup oil
  • 1 teaspoon salt
  • vegetable stock
  • cornmeal, coarse


  1. Prepare your bread pan: oil bottom and sides, then sprinkle with the cornmeal.
  2. Combine flours, vegetables/grains, and salt. Add oil and mix completely. If batter is too sticky, add a little flour; if too dry, add a little stock.
  3. Knead until the dough has reached a very even consistency and is slightly springy to the touch.
  4. Place dough in bread pan and shape to fit.
  5. Using a knife, make a 1/4 inch deep slit in the top surface of the dough. Moisten the dough surface with water.
  6. Cover pan and let rise in a warm spot for about 12 hours.
  7. Bake at 350°F for 1 hour.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a