---------- Recipe via Meal-Master (tm) v8.02
  
       Title: OAT BRAN RUSSIAN BLACK BREAD
  Categories: Breads
       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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