Contributed by (Recipe adapted from “Farm Fresh to You” at www.farmfreshtoyou.com)

Ingredients

2 C cooked Beets
1/3 C Honey
2 1/2 C Water or Beet liquid
1 Tbs Sea salt
1/2 C Oil
1/2 C Flaxseed
2 Tbs dried Parsley
1/2 C Soy Flour
5 C Whole wheat flour
5 C unbleached White flour
2 1/2 Tbs active dry Yeast

Instructions

Put into a blender: 2 C cooked beets, 1/3 C honey, 2 1/2 C water or beet liquid from cooking. Blend well and pour into large bowl. In a small bowl, dissolve 1 tsp honey in 1/2 C warm water. Then add yeast to it, and let sit 5 min. To the beet mixture, add salt, oil, flaxseed, parsley, soy flour and whole wheat flour. Stir. Stir in (slowly, in case you don’t need it all) 5 C unbleached white flour. Knead 5 min. until smooth and elastic. Cover in oiled bowl. Let rise in warm place until doubled. Shape into 4-5 loaves. Place in oiled bread pans. Let rise in warm place, covered, until doubled. Bake at 375ş F, for 50 minutes or until done. Bread that is baked through should sound hollow when tapped on the bottom. Oil tops to keep soft. When thoroughly cooled, wrap and store.

*This recipe makes 4-5 loaves. Divide ingredients accordingly for fewer loaves.

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