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.
1Put the warm water into the bottom of the bread machine pan. Add molasses, vinegar, oil, and salt.
2Stir together flours, bran, cocoa, seeds, espresso powder, and onion powder. Add flour mixture on top of liquid ingredients in bread machine pan.
3Make 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.
4If 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.