Montana's Authentic Russian Rye Bread

Ingredients

• 2 ½ cups whole wheat bread flour
• 1 cup rye flour
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons bread flour
• 1 tablespoon wheat germ
• 1 tablespoon caraway seeds
• 2 teaspoons active dry yeast
• 1 cup flat warm porter beer
• ½ cup strong brewed coffee
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon molasses
• 1 teaspoon sea salt
• ¼ teaspoon onion powder
• 1 egg white
• 1 tablespoon warm water

Step 1

Ad the 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 to your bread machine, following the order your machine recommends. Set it to the kneading cycle and let it do its thing.

Step 2

Once the dough is ready, line a baking sheet with parchment paper. Take the dough out and shape it into a nice, rustic loaf right on the sheet. Use a sharp knife to make crisscross slits on top, then cover it loosely and let it rise for about an hour.

Step 3

While the dough is rising, preheat your oven to 395°F (202°C). In a small bowl, whisk together an egg white with a little warm water. When the loaf has risen, brush this mixture over the top to give it a beautiful shine.

Step 4

Pop the bread into the oven and bake it for 45 to 50 minutes, until it’s cooked through and smells amazing. Let it cool completely on a wire rack before slicing and enjoying.