Montana Russian Black Bread

Montana Russian Black Bread

Foresthome

"Wonderful flavorful bread."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

3 h 35 m servings 241 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 41.4g
  • 13%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Cook's Note:
  • Stout beer can be used instead of porter if desired.

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

This recipe makes a beautiful looking loaf. The texture and flavour were bang on but I had a little trouble getting the dough to come together and had to add extra flour, I must have done someth...

Other stories that may interest you