| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Russian | Breads | 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" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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