Title: Oat Bran Russian Black Bread
Categories: Bread
Yield: 1 Servings

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

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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