The baking temperature for the Peasant Bread recipe which ran in the Sept. 18 Naturally column was incorrect. It should bake for 15 minutes at 350 degrees. PEASANT BREAD (2 loaves) 2 packages dry yeast 2 1/4 cups warm potato water 2 cups whole wheat flour 1 cup gluten flour 1/3 cup molasses 1 cup flaked bran (not cereal) 1/2 cup rolled oats 1 tablespoon salt 1 1/2 cups dark rye flour whole wheat flour for kneading Rolled oats

In a large mixing bowl dissolve yeast in potato water. Stir in whole wheat flour and gluten flour. Then add molasses. Beat well, cover with a damp cloth and let rise in a warm area for about 40 minutes. Next, stir in bran, oats and salt into the batter, then work in rye flour. Turn out onto a well-floured surface and knead steadily for 8 to 10 minutes or until dough is stiff and elastic. Transfer to an oiled bowl and cover. Let rise until dough is doubled in bulk (about 1 1/2 hours) and then punch the dough down. Shape into two loaves and roll in oats. Place in greased bread pans or on a cookie sheet and bake in a preheated 350 degree oven for about 45 minutes or until well browned.