The bread was what I was craving – a whole wheat loaf that doesn’t taste or feel heavy. It went great with pumpkin butter I might add….as for the soup I didn’t use real sausage, I found one more package of Harmony Valley Vegetarian Sausage Mix in my pantry. Making soup sounded like a nice way to use it up (and yes, I am still focused on the last removing of processed foods out of our house, we have very little left now!) Both were tasty, but the bread? Phenomenal! Also great spread with butter and or almond-choco spread….
And even better is it was a big loaf so we have bread today for lunch!
- 1½ cups warm water (80°)
- ¼ cup vegetable oil
- ¼ cup honey
- 2 tsp kosher salt
- 3 Tbsp dry milk
- 3¾ cups + 1 Tbsp white whole wheat flour
- 3 Tbsp Vital Wheat Gluten Flour
- 1 cup granola cereal (used Pumpkin Flax)
- 2¼ tsp active dry yeast
Add the water, oil and honey to the bread machine pan, add the dry ingredients in order on top. Set for a 2 lb whole wheat loaf and turn on.
After baking knock the loaf out and cool fully on a wire rack. Store wrapped tightly.
Makes a 2 lb loaf.
Sausage Corn Soup
- 1 Tbsp extra virgin olive oil
- 1 small onion, peeled and chopped
- 1 package Harmony Valley Vegetarian Sausage Mix, prepared to package directions
- 1 tsp garlic, minced (2 cloves)
- 4 cups lower sodium vegetable broth
- 14.5 ounce can petite diced tomatoes
- 2 cups chunky salsa (16 ounces)
- 1 cup frozen corn
- Green Tabasco sauce to taste or favorite hot sauce
- Queso Fresco cheese for topping
Heat a large skillet over medium-high, add the oil, onion and sausage. Cook until the sausage is browned, breaking it up into small pieces as it cooks. Turn to medium, add the garlic and cook for a minute.
Add the broth, tomatoes, salsa and corn, heat through. Season to taste and serve in bowls with crumbled cheese on top.