Montana Russian Black Bread You Have To Try

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Wednesday, November 2, 2022

Montana Russian Black Bread

"Wonderful flavorful bread."

Ingredients :

2 1/2 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 active dry yeast
1 cup flat warm 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/four teaspoon onion powder
1 egg white
1 tablespoon heat water

Instructions :

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

Place entire 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 system in the order counseled by the manufacturer. Set bread gadget 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 levels F (202 tiers C).
Whisk egg white and warm water together in a small bowl. Brush egg white combination over pinnacle of loaf.
Bake inside the preheated oven until bread is cooked through, forty five to 50 mins. Cool bread on a twine rack for 1 hour earlier than serving.

Notes :

Stout beer may be used rather than porter if preferred.
Reynolds® parchment may be used for simpler cleanup/removal from the pan.

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