Oat Bran Russian Black Bread
Yield
1 servingsPrep
60 minCook
40 minReady
100 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
yeast, active dry
|
|
| 1 | teaspoon |
sucanat
|
* |
| 1 | cup |
water
warm |
|
| ¾ | cup |
rye flour
|
|
| 2 | cups |
whole-wheat flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
bran
|
|
| 1 | tablespoon |
carob powder
or cocoa powder |
* |
| 1 | teaspoon |
caraway seeds
|
|
| 1 | teaspoon |
fennel seeds
|
|
| 2 | tablespoons |
apple cider vinegar
|
|
| 2 | tablespoons |
molasses
dark |
|
| 2 | tablespoons |
corn oil
|
|
| 1 | tablespoon |
onions
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
yeast, active dry
|
|
| 5 | ml |
sucanat
|
* |
| 237 | ml |
water
warm |
|
| 177 | ml |
rye flour
|
|
| 473 | ml |
whole-wheat flour
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
bran
|
|
| 15 | ml |
carob powder
or cocoa powder |
* |
| 5 | ml |
caraway seeds
|
|
| 5 | ml |
fennel seeds
|
|
| 3E+1 | ml |
apple cider vinegar
|
|
| 3E+1 | ml |
molasses
dark |
|
| 3E+1 | ml |
corn oil
|
|
| 15 | ml |
onions
minced |
|
Directions
Dissolve yeast and sucanat in about ½ cup water and set aside until 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 375℉ (190℃) for 35 to 40 minutes and cool on a wire rack.
Lightly brush the top with oil.
