Recipe - Oat Bran Russian Black Bread

3 tablespoon Dry yeast
1 teaspoon Sucanat*
1 cup Warm water
Three fourths cup Rye flour
2 cup Wholewheat flour
1 teaspoon Salt
1 cup Oatbran
1 tablespoon Carob or cocoa powder
1 teaspoon Caraway seeds
1 teaspoon Fennel seeds
2 tablespoon Cider vinegar
2 tablespoon Dark molasses
2 tablespoon Corn oil
1 tablespoon Minced onion

Dissolve yeast & sucanat in about One half cup 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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini