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"