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"
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|Serving Size: 1 Serving (1122g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1774 (41%)|
|Amt Per Serving||% DV|
|Total Fat 197.1g||263 %|
|Saturated Fat 18.3g||91 %|
|Monounsaturated Fat 106.6g|
|Polyunsanturated Fat 59.6g|
|Cholesterol 0mg||0 %|
|Sodium 74.7mg||3 %|
|Potassium 4963.4mg||131 %|
|Total Carbohydrate 624.7g||184 %|
|Dietary Fiber 126.1g||504 %|
|Sugars, other 498.7g|
|Protein 123.6g||177 %|
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Calories per serving: 4282
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