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Oat bran russian black bread

Yield: 1 Servings

Ingredients:

• 3 tb Dry yeast
• 1 ts Sucanat*
• 1 c Warm water
• 3/4 c Rye flour
• 2 c Wholewheat flour
• 1 ts Salt
• 1 c Oatbran
• 1 tb Carob or cocoa powder
• 1 ts Caraway seeds
• 1 ts Fennel seeds
• 2 tb Cider vinegar
• 2 tb Dark molasses
• 2 tb Corn oil
• 1 tb Minced onion

Instructions:

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

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