Bread Made with Kohlrabi

A unique bread recipe brings a delightful twist by incorporating kohlrabi, adding a subtle sweetness and extra moisture. It’s an easy way to enjoy a nutritious and flavorful homemade loaf that’s perfect for any meal.

Cooking Secrets

Grate the kohlrabi finely to help it blend smoothly into the dough.
Make sure to squeeze out excess moisture from the kohlrabi to prevent a soggy bread.
Allow the dough to rise in a warm, draft-free place for the best texture.

Ingredients 0/9

1 ¼ cups peeled and diced kohlrabi ¾ cup fat-free milk 2 tablespoons canola oil 2 cups bread flour 1 cup whole wheat flour 1 tablespoon brown sugar 1 ½ teaspoons salt 2 teaspoons dried rosemary 2 teaspoons instant yeast (such as SAF-instant)

Why You'll Keep Making This

This bread offers a unique twist by incorporating kohlrabi, adding a subtle sweetness and a moist texture. It’s a great way to include more vegetables in your diet while enjoying a fresh, homemade loaf.

Step 1

Boil a pot of water, then add the kohlrabi and cook it until it's nice and tender, about 5 to 7 minutes. Once it’s done, drain it well. Next, pop the drained kohlrabi into a blender and blend until it’s completely smooth.

Step 2

Now, add the milk, kohlrabi puree, oil, bread flour, whole wheat flour, brown sugar, salt, rosemary, and yeast into your bread machine pan, following that order. Set your machine to the Basic cycle with a medium crust, then hit Start and let it work its magic.

407

people cooked this recipe

By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

How To Enjoy This Dish

Enjoy this bread warm with a spread of butter or cream cheese. It also pairs wonderfully with hearty soups or as a base for open-faced sandwiches topped with fresh veggies and cheese.

How To Store For Later

Store the bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze for up to a month, then thaw at room temperature before serving.