Montana Russian Black Bread
Serves: 4
Clarabelle Lynch
1 January 1970
Based on User reviews:
46
Spice
57
Sweetness
54
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Rye Flour3 tbsps
Unsweetened Cocoa Powder2 tbsps
Bread Flour1 tbsp
Wheat Germ1 tbsp
Caraway Seeds2 tsps
Active Dry Yeast2 tbsps
Balsamic Vinegar2 tbsps
Olive Oil2 tbsps
Honey1 tbsp
Molasse1 tsp
Sea Salt1 tsp
Onion Powder1 tbsp
Water (warm)Directions:
1
Place whole wheat bread flour, rye flour, cocoa powder, bread flour, wheat germ, caraway seeds, yeast, beer, coffee, vinegar, olive oil, honey, molasses, sea salt, and onion powder in a bread machine in the order suggested by the manufacturer
2
Set bread machine for kneading cycle
3
Line a baking sheet with parchment paper
4
Remove dough from bread machine and shape into a rustic loaf on the prepared baking sheet
5
Make slits on top of loaf in crisscross formation
6
Let dough rise for 1 hour
7
Preheat oven to 395 degrees F (202 degrees C)
8
Whisk egg white and warm water together in a small bowl
9
Brush egg white mixture over top of loaf
10
Bake in the preheated oven until bread is cooked through, 45 to 50 minutes
11
Cool bread on a wire rack for 1 hour before serving