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Oat Bran Russian Black Bread

 

79

Yield

1

servings

Prep

60

min

Cook

40

min

Ready

100

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 798g (28.1 oz)
Amount per Serving
Calories 179620% of calories from fat
 % Daily Value *
Total Fat 40g 62%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2421mg 101%
Total Carbohydrate 115g 115%
Dietary Fiber 64g 257%
Sugars g
Protein 140g
Vitamin A 1% Vitamin C 3%
Calcium 31% Iron 136%
* based on a 2,000 calorie diet How is this calculated?

 

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