Serves: 5
Total Calories: 340

3 tablespoons yeast dry
1 teaspoon sucanat*
1 cup water warm
3/4 cup rye flour
2 cups whole wheat flour
1 teaspoon salt
1 cup oat bran
1 tablespoon carob powder or cocoa powder
1 teaspoon caraway seeds
1 teaspoon fennel seed
2 tablespoons cider vinegar
2 tablespoons molasses dark
2 tablespoons corn oil
1 tablespoon onion minced

*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, oat bran, 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.

Nutritional Facts:

Serves: 5
Total Calories: 340
Calories from Fat: 51

More Recipes from the Cook'n Vegetarian Cookbook:
Arroz Con Huevos
Baked Flatbread with Garlic (Lahsooni Naan)
Berry Pecan Cornbread
Braided Sweet Potato Bread
Cinnamon Swirl Bread
Corn Muffins
Dilly Bread
Finnish Rye Bread
French Bread
Millet Oatmeal Bread
No-Wait Wheat-Oat Bread
Oat Bran Russian Black Bread
Raisin Bread
Sweet Potato Biscuits
Vegetarian Focaccia
Wheat Soy Sesame Bread
Whole Wheat Flatbread (Chapati)
Whole Wheat Tortillas