Russian health bread

Vegetarian Times, April, 2004

Russian Health Bread

YIELD: 1 LOAF

Leslie Lapides, an editor for the Knight Ridder/Tribune
News Service in Washington,
DC, has always loved to eat and has been
baking bread ever since a neighbor gave her
an old and very crusty bread machine.
Lapides enjoys this bread with light cream
cheese, yogurt cheese or a slice of Muenster
melted on top This version does nor
require a bread machine.

    1 pkg. active dried yeast
  1/4 tsp. granulated sugar
1 1/1 cups warm water
    1 large egg, lightly beaten
    1 Tbs. plus 1 tsp. apple cider vinegar
2 1/3 Tbs. liquid lecithin or vegetable oil
    1 cup bread flour
    1 cup whole wheat flour
  5/8 cup rye floor
  1/2 cup wheat gluten
    2 Tbs. potato flour
  1/4 cup oat or wheat bran
2 1/2 Tbs. rolled oats
    1 tsp. salt
    3 Tbs. dried onion flakes
    2 Tbs. unsweetened cocoa
  1/4 cup molasses
    2 tsp. caraway seeds
  1/4 tsp. fennel seeds

1. Dissolve yeast and sugar in 1/3 cup
warm water, and set aside for about 10
minutes, or until mixture becomes foamy.
Stir in remaining I cup water and egg.

2. Stir in vinegar; lecithin, bread flour, whole
wheat flour, rye flour, wheat gluten, potato
flour, bran, oats, salt, onion flakes, cocoa and
molasses. Lightly flour a work surface, and
put dough onto surface. Knead for about
10 minutes, or until dough feels smooth to
the touch. Lightly grease a large mixing
bowl, and place ball of dough in bowl.
greasing upper surface. Cover with plastic
wrap, and place in a warm area.

3. Punch dough down when it has doubled
in bulk, after about 1 1/2 hours Preheat oven
to 350F.

4. Shape dough into loaf, and set on baking
sheet. Lightly grease surface, and set aside
for about 30 minutes.

5. Bake for 30 minutes, or until top is
rounded and golden, and bottom sounds
hollow when rapped, Remove from oven,
and cool loaf completely on rack.

PER SERVING: 320 CAL; 7G PROT; 25G TOTAL
FAT (4.5G SAT. FAT); 21G CARB; 10MG CHOL;
170MG SOD: 5G FIBER: 12G SUGARS