3 tbsp dry yeast
1 tsp sucanat*
1 cup warm water
3/4 cup rye flour
2 cup wholewheat flour
1 tsp salt
1 cup oatbran
1 tbsp carob or cocoa powder
1 tsp caraway seeds
1 tsp fennel seeds
2 tbsp cider vinegar
2 tbsp dark molasses
2 tbsp corn oil
1 tbsp minced onion
Directions
Dissolve yeast & sucanat in about 1/2 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"
Servings: 1 servings
Oat Bran Russian Black Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Russian
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We hope you enjoy this Oat Bran Russian Black Bread recipe.
