1 pkg. active dry yeast
1/3 c. warm water
1 can (5 oz.) evaporated milk
1/4 c. cooking oil
1 egg
3/4 c. coarsely chopped cabbage
1 carrot, cut up
1/4 c. sliced celery
1/4 c. snipped parsley or 2 tbsp. dry parsley
2 tbsp. honey
1 tsp. salt
3 c. whole wheat flour
1 1/4 c. all-purpose flour

In a large bowl dissolve yeast in water. In blender container or food processor bowl, combine milk, oil, egg, cabbage, carrot, celery, parsley, honey and salt. Cover and blend until smooth; add to yeast mixture. Stir in whole wheat flour and as much all-purpose flour as you can.

On lightly floured surface, knead in remaining flour to make a stiff dough that is smooth and elastic. Shape into ball. Place in greased bowl. Cover; let rise until double (1 1/2 hours). Punch down; divide in half, let rest 10 minutes. Shape dough to loaves.

Place on greased baking sheet. Cover and let rise 30 minutes. Bake at 350 degrees for 30 minutes or until done. If necessary, cover with foil last 10 minutes to prevent overbrowning.