Montana Russian Black Bread

Ingredients

• 1/2 cup swhole wheat bread flour
• cup rye flour
• tablespoon sunsweetened cocoa powder
• tablespoon sbread flour
• tablespoon wheat germ
• tablespoon caraway seeds
• teaspoon sactive dry yeast
• cup flat warm porter beer
• 1/2 cup strong brewed coffee
• tablespoon sbalsamic vinegar
• tablespoon solive oil
• tablespoon shoney
• tablespoon molasses
• teaspoon sea salt
• 1/4 teaspoon onion powder
• egg white
• tablespoon warm water

Instructions

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. Line a baking sheet with parchment paper.
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. Preheat oven to 395 degrees F (202 degrees C).
5. Whisk egg white and warm water together in a small bowl. Brush egg white mixture over top of loaf.
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.

Tips

Stout beer can be used instead of porter if desired.