Sep 182014

My kids have been requesting homemade soup for a while, so yesterday I spent all day long making soup. Making soup from scratch is a lot of work, especially since I need to make two soups – one with meat and one vegetarian soup. I had picked up a South American root vegetable at the farmer’s market ( I think it might be Jicama) as well as garlic and parsnips, so we had lots of different flavors in the soup in addition to chicken, potato, onion, carrot, chives, spinach and lots of different herbs. As a vegetarian cooking meat can be a bit of a challenge at times, but my husband came home for a midday flavor test and said it was spot on.


homemade chicken soup


The chicken soup had dumplings in it, but I also wanted to make homemade bread to go with the soups. I decided to make a savory vegetable bread, and amazingly both the soups and the vegetable bread turned out to be very well received.


vegetable bread

The bread made seven loaves, so if you just want bread for one day simply cut the recipe in half.

Savory Vegetable Bread Recipe:



  • 3 eggs
  • 1 pack of yeast
  • 3 cups of lukewarm water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup of oats grinded
  • 4 cups of whole wheat flour
  • 4 cups of regular flour
  • 1 parsnip finely chopped
  • 2 carrots finely chopped
  • 1 tablespoon of finely chopped chives
  • 1 glove of garlic finely chopped





  1. In a large bowl whisk the lukewarm water, yeast, salt and eggs together
  2. Add the oats
  3. Stir in half of the flour and whole wheat flour
  4. Add the chopped vegetables
  5. As you start  kneading the dough continue adding the rest of the flours until the dough is perfectly shaped into a round ball.
  6. Set aside covered with a kitchen towel for a minimum of 1 hour
  7. When ready roll out the dough into long baguettes or rolls depending on your preference
  8. Cover on a baking sheet for 30 minutes
  9. White a bread knife make lines in the bread or use a fork to make small holes at the top of the bread
  10. With a fork whisk up an egg, and wash the top of the bread with it.
  11. Bake in oven at 370 degrees for 20+ minutes, until the crust is golden.


Savory Vegetable Bread

The savory vegetable bread is vanishing quickly, and by wrapping it in plastic wrap it is staying soft even after a few days. I will admit that it was a bit of a risk serving vegetable bread for my at-times picky kids and husband. As with everything else I do, I always try to sneak vegetables into our meals in any way possible, and I have learned from experience that it is all about finely chopping. In fact, I add mushrooms to almost every dish possible, even though none of my kids or my husband would ever eat a mushroom.

  3 Responses to “Frugal Baking: Savory Vegetable Bread”

  1. Years ago we had a delicious vegetable bread at a little restaurant in the mountains of NC. My daughter loved it and we never did find a recipe for it. I just may have to see if she wants to try this — I don’t think it had garlic, tho it would delicious with it. And Yes! Homemade soup takes a while–but is so rewarding.

  2. Elliott wants to try your recipe, but we don’t have any parsnips. I am so glad that Elliott has grown into eating more and more veggies in the last few months. I never have to hide them anymore, and we can still get in about 5-6 servings a day. 🙂 I just hope that will continue even when growing season is over and we have to buy stuff at the grocery store instead of farmers’ markets.

  3. I most definitely would love to try the Savory Vegetable Bread. I think it is a fine plate, of which I am going to try out later in the week.

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