Cabbage Patch Bread

1 package (1/4 ounce) active dry yeast
1/3 cup warm water (110° to 115°)
1 can (5 ounces) evaporated milk
1/4 cup canola oil
1 egg
3/4 cup coarsely chopped cabbage
1 medium carrot, cut into chunks
1/4 cup sliced celery
4 teaspoons dried parsley flakes
2 tablespoons honey
1 teaspoon salt
3 cups whole wheat flour
1-1/4 cups all-purpose flour

In a large mixing bowl, dissolve yeast in warm water. In a blender or food processor, combine the milk, oil, egg, cabbage, carrot, celery, parsley, honey and salt; cover and process until smooth. Add to yeast mixture. Stir in whole wheat flour and enough all-purpose flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Punch dough down. Turn onto a lightly floured surface; divide in half. Cover and let rest for 10 minutes. Shape into round loves. Place on two greased baking sheets. Cover and let rise until doubled, about 1 hour.

Bake at 350° for 25-30 minutes or until golden brown. Cover loosely with foil during the last 10 minutes if top browns too quickly. Remove from pans to wire racks to cool. Makes 2 loaves (10 slices each).