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Montana Russian Black Bread
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
215 minutes
Russian-inspired black bread with dark beer, coffee, molasses, and caraway seeds - perfect for toast, sandwiches, or soup pairing.
Ingredients:
  • 2.5 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
  • 0.5 cup strong brewed coffee
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon molasses
  • 1 teaspoon sea salt
  • 0.25 teaspoon onion powder
  • 1 egg white
  • 1 tablespoon warm water
Instructions:
  • In the bread machine, layer 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 according to manufacturer's instructions. Select the kneading cycle and start.
  • Prepare a baking sheet by lining it with parchment paper.
  • Take the dough out of the bread machine and form it into a rustic loaf on the baking sheet. Cut slits in a crisscross pattern on the loaf's top. Allow the dough to rise for 1 hour before baking.
  • Preheat oven to 395°F (202°C).
  • Combine egg white and warm water in a small bowl, then brush the mixture over the top of the loaf.
  • Bake the bread in the preheated oven for 45-50 minutes until cooked through. Allow it to cool on a wire rack for 1 hour before serving.

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