Put those pancakes in a tower. Chef-approved, they’re prepared with Cream of Wheat® cereal.
| Prep Time: | 10 mins |
| Cook Time: | 3 hrs 5 mins |
| Total Time: | 3 hrs 15 mins |
| Servings: | 8 |
| Yield: | 1 loaf |
Ingredients
- 1 ¼ cups peeled and diced kohlrabi
- ¾ cup fat-free milk
- 2 tablespoons canola oil
- 2 cups bread flour
- 1 cup whole wheat flour
- 1 tablespoon brown sugar
- 1 ½ teaspoons salt
- 2 teaspoons dried rosemary
- 2 teaspoons instant yeast (such as SAF-instant)
Instructions
- Bring a pot of water to a boil. Cook kohlrabi at a boil until completely tender, 5 to 7 minutes; drain.
- Transfer drained kohlrabi to a blender; puree until smooth.
- Place milk, kohlrabi puree, oil, bread flour, whole wheat flour, brown sugar, salt, rosemary, and yeast into bread machine pan, in order listed.
- Set machine for medium crust on the Basic cycle and press Start.
Nutrition Facts
| Calories | 107 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 0 g |
| Sodium | 456 mg |
| Sugars | 3 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
This bread was delicious! It is a terrific way to use kohlrabi . The bread was great for breakfast and sandwiches. I did not change a thing except that I was out of wheat bread flour so I used just white flour. It came out almost like a wheat bread. I am making another loaf today.
I don’t have a bread machine, so I just put everything in my mixer bowl and used the bread hooks to mix and knead. I let it rise, then shaped and baked for 30 min at 350. The bread came out great with a wonderful texture, but the rosemary taste was a bit heavy — I would reduce that next time. Update: made it again this year with fresh out-of-the-garden kohlrabi and rosemary. This time, I used my food processor to make the puree and used fresh minced rosemary — probably a full tablespoon. Then I misread the recipe and put in 2 T instead of 2 t of yeast. Didn’t change the taste, but it sure rose fast and high! Baked for 35 minutes and it came out beautifully! It is not a sweet bread that hides the taste of the veggie — you absolutely get the kohlrabi and rosemary taste! (Good toasted, with eggs and mushrooms for breakfast!)
Followed this recipe ‘as is’ except used just 1 tsp of yeast. We have an SD-YD250 Panasonic bread maker, which does a reverse order of ingredients…..The flavor was excellent, just enough Rosemary. Definatley one of the best tasting loaves made. I too got a boatload of kohlrabi at a CSA and had no idea what to do with it. This helped me use some of it. Will make this again!
I’m giving this 4 stars only because the bread, as made in a bread machine, is a bit too dense for me. The flavor is wonderful, but I think next time I’ll put it in the machine at the dough setting, and when done I’ll put it in a bread pan to rise and bake. Thanks for a delicious recipe that I can make when my garden over-produces kohlrabi again!
Loved the flavor but needs a few tweaks. My loaf collapsed, I believe this was secondary to excess yeast- will probably decrease to 1.5 tsp if I get to make this again. The dough was also VERY wet, I ended up sprinkling flour during the kneading cycle until it finally formed a ball. I did not meassure how much extra flour I added but my best guesstimate would be close to 3/4 of a cup. All in all, if I find myself with a kohlrabi in my hands, would love to make again.
Wonderful taste! I used a combination of spelt and sorghum flours to make this bread, so my product wasn’t quite like the recipe. This was my first experience with kohlrabi, and I loved it! Thanks for the recipe!
Probably the best bread I made in the nread maker and everyone loved it!