Black Russian Bread Machine Loaf
|Categories:||Savory Breads, Other Breads, Healthy|
|1 1/4 c||warm water (about 110°f)|
|1/4 c||dark molasses, blackstrap preferred|
|2 Tbsp||apple cider vinegar|
|2 Tbsp||avocado oil, olive oil, or canola oil|
|1 1/2 tsp||salt|
|1/2 c||whole wheat flour|
|1 1/2 c||dark rye flour|
|1 1/4 c||unbleached bread flour|
|1/2 c||wheat bran|
|2 Tbsp||cocoa powder|
|1 Tbsp||ground caraway seeds|
|1/4 tsp||fennel seeds (optional)|
|1 1/2 tsp||instant espresso powder|
|1 1/2 tsp||onion powder|
|1 Tbsp||active dry yeast for bread machines|
Pinched by webgrl77, and 114 more.
- Grocery List
DirectionsPut the warm water into the bottom of the bread machine pan. Add molasses, vinegar, oil, and salt.Stir together flours, bran, cocoa, seeds, espresso powder, and onion powder. Add flour mixture on top of liquid ingredients in bread machine pan.Make a well in the top of the flour mixture and place yeast in the well. Set bread machine for whole grain setting, and operate according to manufacturer’s directions. Allow to cool well before slicing.If you would like to shape the traditional large round loaf, set the bread machine for dough only. When cycle is complete, turn dough onto a well-greased surface and coat all sides with oil. Knead a couple of times and shape into a ball.
Cover a baking sheet with parchment paper and lightly grease the paper. Sprinkle with a mixture of cornmeal and whole wheat flour, or just plain cornmeal. Place ball of dough on the surface and flatten slightly to shape into a round loaf. Cover with plastic wrap or an inverted bowl and let sit in a warm place to rise until doubled, about 45-60 minutes.
Twenty minutes prior to baking, preheat oven to 350°F.
Using a sharp serrated knife, slash the top of the loaf with an "X" no more than 1/4" deep. Place the baking sheet on the center rack of the oven and bake for 40 to 50 minutes, or until the loaf is crusty and sounds hollow when tapped with your finger. Transfer the loaf to a cooling rack and cool completely before slicing.