- 2 1/2 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
- 1/2 cup strong brewed coffee
- 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
- 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. Set bread machine for kneading cycle.
- Line a baking sheet with parchment paper.
- Remove dough from bread machine and shape into a rustic loaf on the prepared baking sheet. Make slits on top of loaf in crisscross formation. Let dough rise for 1 hour.
- Preheat oven to 395 degrees F (202 degrees C).
- Whisk egg white and warm water together in a small bowl. Brush egg white mixture over top of loaf.
- Bake in the preheated oven until bread is cooked through, 45 to 50 minutes. Cool bread on a wire rack for 1 hour before serving.
06/09/2019
recipepes.com
montana russian black bread, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
