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Thursday, October 8, 2015

montana russian black bread

Ingredients

  • Servings: 10
  • 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
  • 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
  • 1 tablespoon warm water

Recipe

    Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 3 hrs 35 mins

  • place whole wheat bread flour, rye flour, cocoa powder, bread flour, wheat germ, caraway seeds, yeast, , 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 and warm water together in a small bowl. brush egg 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.

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