- 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
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.