Ingredients:
- 10 Tbsp. oat bran
- 6 Tbsp. wheat bran
- 6 Tbsp. fat free fromage frais or philly, room temp
- 4 eggs, room temp
- 1 packet of fast rise yeast
- 1 tsp coriander seeds
- salt and pepper to taste
- 1 small onion, chopped
- 1 cup mushrooms of your taste, chopped (I used Chanterelles)
- 1 tsp fresh dill
- 1/2 tsp olive oil
Directions:
Preheat oven to 350°F.
Meanwhile, in a ovenproof sauté pan over medium-high heat, warm the olive oil. When the oil is hot, put chopped onion, mushrooms and sprinkle with the fresh dill. Cook until golden brown, 4 to 5 minutes.
In the large bowl mix all the ingredients together with mushroom mixture. Leave it to to rise a little for about 20 minutes.
Pour mixture into a loaf pan (or two slam ones), sprinkle with seeds (sometimes I leave the batter on top of the stove for about half an hour to rise a little in the pan one more time, it makes the bread a little lighter in texture). Bake it for about 25-30 minutes until the bread is brown. Check doneness by inserting a skewer which should come out dry. Take out of the pan straight away and leave to cool on a rack.
5 comments:
Oh dear, that bread looks fantastic! hose breads are my favorite! :)
Thank you, Marinochka!
Looks so lovely! I can imagine that is smells just amazing!
Another fantastic recipe Yelena! I love all of the ingredients and reading over them made my mouth water. Your photos are beautiful-nothing out of the ordinary;)
This kind of unique bread is so hard to "buy". You can't find it in an ordinary supermarket and it has to be from nice bakeries, and they don't exist everywhere. As I'm not much of a baker, I crave for this kind of special bread that has ingredients that I like. This looks extremely delicious. I love that onions and mushrooms are in here. What an awesome looking bread Yelena!!
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