The best delicious Oat Bran Russian Black Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Oat Bran Russian Black Bread recipe today!
Hello my friends, this Oat Bran Russian Black Bread recipe will not disappoint, I promise! Made with simple ingredients, our Oat Bran Russian Black Bread is amazingly delicious, and addictive, everyone will be asking for more Oat Bran Russian Black Bread.
What Makes This Oat Bran Russian Black Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Oat Bran Russian Black Bread.
Ready to make this Oat Bran Russian Black Bread Recipe? Let’s do it!
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3 tb Dry yeast 1 tb Carob or cocoa powder
1 ts Sucanat* 1 ts Caraway seeds
1 c Warm water 1 ts Fennel seeds
3/4 c Rye flour 2 tb Cider vinegar
2 c Wholewheat flour 2 tb Dark molasses
1 ts Salt 2 tb Corn oil
1 c Oatbran 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
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