High-Calcium Cabbage Bread
This is a great bread to serve with a soup or salad meal.After the first day, it is wonderful toasted. Try it, too, as a sandwich bread.
Yield
10 servingsPrep
20 minCook
45 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
red cabbage
finely shredded |
|
| ½ | cup |
cabbage
green, finely shredded |
|
| 1 | teaspoon |
lemon juice
|
|
| ½ | cup |
yogurt, low-fat
or non-fat |
|
| ¼ | cup |
orange juice, concentrated
* |
|
| ¼ | cup |
canola oil
|
|
| ¼ | cup |
milk, skim, (non fat) powder
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
whole-wheat flour
|
|
| ¾ | cup |
all-purpose flour
|
|
| ¼ | cup |
sesame seeds
toasted |
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
optional |
|
| ⅛ | teaspoon |
mace
|
|
| ⅛ | teaspoon |
ginger
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
red cabbage
finely shredded |
|
| 118 | ml |
cabbage
green, finely shredded |
|
| 5 | ml |
lemon juice
|
|
| 118 | ml |
yogurt, low-fat
or non-fat |
|
| 59 | ml |
orange juice, concentrated
* |
|
| 59 | ml |
canola oil
|
|
| 59 | ml |
milk, skim, (non fat) powder
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
whole-wheat flour
|
|
| 177 | ml |
all-purpose flour
|
|
| 59 | ml |
sesame seeds
toasted |
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
optional |
|
| 0.6 | ml |
mace
|
|
| 0.6 | ml |
ginger
ground |
|
Directions
- ¼ cup orange juice and 1 tablespoon sugar can replace concentrate.
This can be made with 1 cup of only one type of cabbage but for the sake of color would choose red cabbage.
Preheat oven to 350℉ (180℃).
Place the cabbage in a small bowl and toss it with lemon juice.
In large measuring cup or medium bowl, combine the yogurt, blending the ingredients well.
Stir in the cabbage.
In large bowl, combine the flours, sesame seeds, baking powder, baking soda, salt, mace and ginger, mixing well.
Gradually add the cabbage mixture to the flour mixture and mix the ingredients until they are just combined.
Pour the batter into a greased 8x4 inch loaf pan.
Place the pan in hot oven and bake for 35 to 45 minutes or until a tester inserted into the center of the bread comes out clean.
Turn the bread out onto a rack to cool completely before slicing.
