---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Oat Bran Russian Black Bread
 Categories: Breads
      Yield: 1 Loaf
 
      3 tb Dry yeast
      1 ts Sucanat *
      1 c  Water; warm
    3/4 c  Rye flour
      2 c  Whole wheat flour
      1 ts Salt
      1 c  Oat bran
      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 Onion; minced
 
  Dissolve yeast & sucanat in about 1/2 cup water & set aside until
  yeast is foamy.
  
  Combine rye flour, whole wheat flour, salt, oatbran, carob, caraway
  & 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 375 F for 35 to 40 minutes & cool on a
  wire rack. Lightly brush the top with oil.
  
  Recipe by Friendly Foods by Ron Pickarski
 
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