Montana's Traditional Russian Black Bread

Ingredients

• 2 ½ cups whole wheat bread flour
• 1 cup rye flour
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons bread flour
• 1 tablespoon wheat germ
• 1 tablespoon caraway seeds
• 2 teaspoons active dry yeast
• 1 cup flat warm porter beer
• ½ cup strong brewed coffee
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon molasses
• 1 teaspoon sea salt
• ¼ teaspoon onion powder
• 1 egg white
• 1 tablespoon warm water

Step 1

Ad the 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 to your bread machine, following the order recommended by the manufacturer. Set it to the kneading cycle and let it do its thing.

Step 2

Once the dough is ready, line a baking sheet with parchment paper and transfer the dough onto it. Shape it into a rustic loaf, then use a sharp knife to make crisscross slits on top. Cover it loosely and let it rise for about an hour.

Step 3

While the dough is rising, preheat your oven to 395°F (202°C). In a small bowl, whisk together an egg white with a little warm water and brush this mixture over the top of the loaf.

Step 4

Pop the bread in the oven and bake for 45 to 50 minutes, until it’s fully cooked and has a nice crust. When it’s done, take it out and let it cool on a wire rack for at least an hour before slicing and serving.