Oat Bran Russian Black Bread

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Something is missing in the following instructions!: "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)." Where are the steps for 1)letting the dough rest 2)kneading? 3)do you just let it rise once until it holds an imprint? does that mean let it double, then just pop it in the oven? Please, if this is your recipe or you have tried it, let us all know how the details. I tried this recipe with rapid rise yeast and I think the yeast foamed too quickly before I could get it mixed in. The ingredients taste great and are super healthy, but I got a very minimal rise out of the dough even after lettting it rise 3 times the suggested time...so something is missing here. thanks, Boomerz

100 minutes Prep: 60 minutes Cook: 40 minutes

1796 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

3	tablespoons	yeast, active dry
1	teaspoon	sucanat
1	cup	water	warm
3/4	cup	rye flour
2	cups	whole wheat flour
1	teaspoon	salt
1	cup	oat bran
1	tablespoon	carob powder	or cocoa powder
1	teaspoon	caraway seeds
1	teaspoon	fennel seeds
2	tablespoons	cider vinegar
2	tablespoons	molasses	dark
2	tablespoons	corn oil
1	tablespoon	onion	minced

Directions

Dissolve yeast and sucanat in about 1/2 c water and set aside till yeast is foamy.

Combine rye flour, whole wheat flour, salt, oat bran, carob, carawy and fennel seeds.

In a separate bowl, combine the vinegar, molasses, oil and onion.

Add wet ingredients to the dry ingredients and blend well.

Add yeast and 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 and 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 and cool on a wire rack.

Lightly brush the top with oil.

Reviews

Something is missing in the following instructions!: "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)." Where are the steps for 1)letting the dough rest 2)kneading? 3)do you just let it rise once until it holds an imprint? does that mean let it double, then just pop it in the oven? Please, if this is your recipe or you have tried it, let us all know how the details. I tried this recipe with rapid rise yeast and I think the yeast foamed too quickly before I could get it mixed in. The ingredients taste great and are super healthy, but I got a very minimal rise out of the dough even after lettting it rise 3 times the suggested time...so something is missing here. thanks, Boomerz
over 3 years ago by boomerz

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Nutrition Facts

Serving Size 798g

Amount per Serving

Calories 1796 20% of calories from fat

	% Daily Value*
Total Fat 40.0g	62%
Saturated Fat 6.0g	29%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 2421mg	101%
Total Carbohydrate 345.0g	115%
Dietary Fiber 64.0g	257%
Sugars 26.0g
Protein 70.0g	140%