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
Sucanat stands for Sugar Cane Natural. Use your favourite sweetener.
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 »
Yields
1 loaf