Black Russian Bread Machine Loaf
|1 1/4 c||warm water (about 110°f)|
|1/4 c||dark molasses, blackstrap preferred|
|2 Tbsp||apple cider vinegar|
Have you considered Holland House
|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|
Most of the recipes I found for Black Russian bread made two large loaves which would not fit into a bread machine. So I adapted those recipes and came up with this – very easy, flavorful, and authentic.
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.