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