Ingredients: 1 1/2 cups water 1 1 cup brown rice 1 1 lb bread flour 1/4 tsp salt 2 cups bread yeast 2 cups sour cream 1/3 cup shredded carrots (or zucchini) 2 cups carrots 1 cup carrots 2 cups cabbage 1 cup celery 2 tbsp.

honey 1 tsp.

yeast 1 tsp vanilla extract (optional) Directions: Mix all ingredients in a small bowl.

Serve warm or at room temperature.

Notes: This is a simple recipe that uses a quick bread recipe.

If you would like to make a thicker loaf you can also use the bread yeast and sour cream instead.

This is also a good recipe to use for a vegan/vegetarian recipe.

This bread can also be made into bread sticks or bread bars.

Recipe Notes: For a thicker bread, it’s important to use bread flour that is at least half a cup and not wheat flour.

You can substitute all-purpose flour for this recipe if you don’t want to use wheat flour at all.

To make this bread gluten-free, you can use the gluten-Free Bread Gluten-Free Flour.

If using gluten-containing flour, use a floured bread.

This recipe makes about 4 bread sticks.

Recipe by Rebecca California