Montana Russian Black Bread Best Family Recipes

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Montana Russian Black Bread

"Wonderful flavorful bread."

Ingredients :

2 half of cups complete wheat bread flour
1 cup rye flour
three tablespoons unsweetened cocoa powder
2 tablespoons bread flour
1 tablespoon wheat germ
1 tablespoon caraway seeds
2 teaspoons lively dry yeast
1 cup flat heat porter beer
1/2 cup robust brewed espresso
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon molasses
1 teaspoon sea salt
1/4 teaspoon onion powder
1 egg white
1 tablespoon warm water

Instructions :

Prep : 20M	Cook : 10M	Ready in : 3H35M

Place complete 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 through the manufacturer. Set bread device for kneading cycle.
Line a baking sheet with parchment paper.
Remove dough from bread device and form into a rustic loaf on the organized baking sheet. Make slits on top of loaf in crisscross formation. Let dough upward push for 1 hour.
Preheat oven to 395 tiers F (202 levels C).
Whisk egg white and heat water collectively in a small bowl. Brush egg white mixture over top of loaf.
Bake inside the preheated oven until bread is cooked through, 45 to 50 minutes. Cool bread on a wire rack for 1 hour earlier than serving.

Notes :

Stout beer can be used in place of porter if favored.
Reynolds® parchment may be used for easier cleanup/removal from the pan.

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