Oat bran russian black bread
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Oat bran russian black bread
  Russian    Bread    Bakery    Oats  
Last updated 6/12/2012 1:02:40 AM. Recipe ID 26307. Report a problem with this recipe.
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      Title: Oat bran russian black bread
 Categories: Bakery, Breads
      Yield: 1 Loaf
 
      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"
 




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Recipe ID 26307 (Apr 03, 2005)

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