1/2 c. warm water
2 tbsp. dry yeast
1/2 c. cooking oil
2 eggs
1 can evaporated milk
1 stalk celery
2 lg. carrots
2 inch wedge cabbage
3 tbsp. honey
1 tbsp. salt
6 c. whole wheat

Grind 6 cups of whole wheat on fine. While it is grinding, pour warm water and yeast into mixing bowl. Put cooking oil, eggs, canned milk, celery, carrots, cabbage and honey into blender and liquidize thoroughly. Pour this liquid into mixing bowl with yeast. Add flour and salt and knead for 10 minutes.

Form into loaves and place in 3 oiled pans. Let rise until not quite doubled in bulk. Don't let it get too light. Bake 45 minutes at 350 degrees. Very tender and fine-textured!