Montana Russian Black Bread

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 cups strong brewed coffee
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon molasses
• 1 teaspoon sea salt
• 0.25 teaspoons onion powder
• 1 egg white
• 1 tablespoon warm water

Instructions

1. 1

   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.

2. 2

   Line a baking sheet with parchment paper.

3. 3

   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.

4. 4

   Preheat oven to 395 degrees F (202 degrees C).

5. 5

   Whisk egg white and warm water together in a small bowl. Brush egg white mixture over top of loaf.

6. 6

   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.