Light and Hearty Pepper and Coriander Bread

Your kitchen will smell wonderful when you bake this whole wheat bread flavored with onions, peppers, cilantro and coriander.

Ingredients:

• 1/2 cup plus 2 Tbsp olive oil
• 1/2 cup diced red onions
• 1/2 cup of each: diced and seeded red, green and orange bell peppers
• 1/2 cup fresh cilantro, chopped
• 8 cups unbleached whole wheat flour
• 1/2 cup honey
• 1 tsp salt
• 1/2 tsp ground pepper
• 2 Tbsp toasted, crushed coriander seeds
• 2 packages active dry yeast
• 1 cup soy milk
• 3/4 cup water
• 6 egg whites

Directions:

Add 2 tbsp olive oil over medium heat to a 10" skillet. Add onions and peppers. Cook for 5 minutes or until vegetables are tender. Set aside. In large bowl combine 2 cups flour, sugar, salt, coriander seeds, pepper and yeast. Blend well. In small sauce pan heat soy milk and water and 1/3 cup olive oil until warm to the touch (120-130 degrees). Add warm liquid to flour mixture. Blend at low speed until moistened, beat 3 minutes at medium speed. Add egg whites, cooked vegetables, cilantro, coriander seeds and 1 cup of flour. Beat at medium speed 3 minutes. By hand stir in an additional 3 to 3 1/2 cups flour to make a stiff dough. On floured surface knead in 1 to 1 1/2 cups flour until dough is smooth. Dough will be slightly sticky. Place dough in geased bowl and cover with plastic wrap. Let rise until doubled in volume. Grease 2, 9 x 5 inch baking pans. Punch down dough to let air bubbles escape. Divide dough in half, shape into loaves and place into greased pans. Cover with plastic wrap. Let rise to double in size. Heat oven to 375 degrees. Uncover loaves and bake for 30-40 minutes or until deep golden brown. Remove from pans immediately after baking. Cool on wire racks.

Number of Servings: 2 loaves equals 12 slices

Notes from the Cook: It is important to follow the rules of adding the flour in several steps. Use only fresh peppers and cilantro.