Oat Bran Russian Black Bread
Description
This International bread features Dry yeast, Sucanat*, Warm water, Rye flour, Wholewheat flour. It delivers aromatic, well-seasoned taste. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Dissolve yeast & sucanat in about 1/2 c water & set aside till yeast is foamy.
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Combine rye flour, wholewheat flour, salt, oatbran, carob, carawy & fennel seeds.
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In a separate bowl, combine the vinegar, molasses, oil & onion.
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Add wet ingredients to the dry ingredients & blend well.
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Add yeast & mix well.
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If the dough is too stiff or dry, add more water.
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If too sticky add more flour.
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Turn dough out onto a floured surface; flatten it out; shape it into a round, shallow loaf.
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Place loaf on a lightly oiled baking sheet,
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brush dough with oil &
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let it rise in a warm spot until the dough holds an imprint when gently touched (about 30 minutes).
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Bake at 375F (191&# 194;°C) for 35 to 40 minutes & cool on a wire rack.
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Lightly brush the top with oil.
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Ron Pickarski, "Friendly Foods"
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 756.8kcal
- % Daily Value *
- Total Fat 11.4g18%
- Saturated Fat 1.8g9%
- Cholesterol 0.0mg0%
- Sodium 4950.9mg207%
- Total Carbohydrate 143.7g48%
- Dietary Fiber 6.8g28%
- Sugars 7.6g
- Protein 19.1g39%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, black, blending, bran, bread, caraway, carob, cider, cocoa, corn, dark, dry, fennel, flour, international, minced, molasses, oat, oatbran, oil
