Oat Bran Russian Black Bread Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Dry yeast,
1 tsp: Sucanat*,
1 cup: Warm water,
3/4 cup: Rye flour,
2 cup: Wholewheat flour,
1 tsp: Salt,
1 cup: Oatbran,
1 tbsp: Carob or cocoa powder,
1 tsp: Caraway seeds,
1 tsp: Fennel seeds,
2 tbsp: Cider vinegar,
2 tbsp: Dark molasses,
2 tbsp: Corn oil,
1 tbsp: Minced onion,
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp
Tags
: breads