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Ingredients
- 1 tb Minced onion
- 2 tb Corn oil
- 2 tb Dark molasses
- 2 tb Cider vinegar
- 1 ts Fennel seeds
- 1 ts Caraway seeds
- 1 tb Carob or cocoa powder
- 1 c Oatbran
- 1 ts Salt
- 2 c Wholewheat flour
- 3/4 c Rye flour
- 1 c Warm water
- 1 ts Sucanat
- 3 tb Dry yeast
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Directions
Yield: 1 loaf
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"
Weitere Informationen zur Kategorie Breads.
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