John Cage's Homemade Bread
Published March 17, 1981
- Total Time
- 1 hour 30 minutes, plus cooling time
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Ingredients
5 cups vegetable puree or gruel (see note)
5 cups stone-ground wholewheat flour
4 tablespoons fresh minced dill
1 teaspoon salt
Nutritional analysis per serving
67 grams carbs; 326 calories; 1 gram fat; 4 grams fiber; 317 milligrams sodium; 10 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine puree and flour in a large mixing bowl. Mix thoroughly. If the mixture is too liquid to knead add more flour. If too dry add more liquid.
- Step 2
Knead the mixture for 10 minutes. Turn into an 8 ½-by-4 ½-by-2 ½ breadpan.
- Step 3
Bake in a pre-heated 375 degree oven for 1 hour 15 minutes.
- Step 4
Turn out onto a rack and cool.
Mr. Cage uses leftover cooked vegetables such as broccoli, kale, spinach, carrots, celery, celery root and squash, which he purees in a food processor with vegetable stock or water. The bread has the consistency of a dense German pumpernickel and goes well with smoked salmon.
Private Notes