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"