Oat bran russian black bread

1 loaf

Ingredients

Quantity Ingredient
3 tablespoons Dry yeast
1 teaspoon Sucanat*
1 cup Warm water
¾ cup Rye flour
2 cups Wholewheat flour
1 teaspoon Salt
1 cup Oatbran
1 tablespoon Carob or cocoa powder
1 teaspoon Caraway seeds
1 teaspoon Fennel seeds
2 tablespoons Cider vinegar
2 tablespoons Dark molasses
2 tablespoons Corn oil
1 tablespoon Minced onion

Directions

Sucanat stands for Sugar Cane Natural. Use your favourite sweetener.

Dissolve yeast & sucanat in about ½ c water & set aside till yeast is foamy.

Combine rye flour, wholewheat flour, salt, oatbran, carob, carawy & fennel seeds.

In a separate bowl, combine the vinegar, molasses, oil & onion. Add wet ingredients to the dry ingredients & blend well. Add yeast & mix well. If the dough is too stiff or dry, add more water. If too sticky add more flour. Turn dough out onto a floured surface; flatten it out; shape it into a round, shallow loaf. Place loaf on a lightly oiled baking sheet, brush dough with oil & let it rise in a warm spot until the dough holds an imprint when gently touched (about 30 minutes). Bake at 375F for 35 to 40 minutes & cool on a wire rack.

Lightly brush the top with oil. Ron Pickarski, "Friendly Foods" Submitted By MARK SATTERLY On 08-21-95

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