Montana Russian Black Bread Recipe

Name: Montana Russian Black Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 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; 1/2 cup strong brewed coffee; 2 tablespoons balsamic vinegar; 2 tablespoons olive oil; 2 tablespoons honey; 1 tablespoon molasses; 1 teaspoon sea salt; 1/4 teaspoon onion powder; 1 egg white; 1 tablespoon warm water

Servings: persons

2 1/2 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
1/2 cup strong brewed coffee
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon molasses
1 teaspoon sea salt
1/4 teaspoon onion powder
1 egg white
1 tablespoon warm water

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.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 1/2 cups whole wheat bread flour, 1 cup rye flour, 3 tablespoons unsweetened cocoa powder, 2 tablespoons bread flour, and more.

Yes, Montana Russian Black Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Montana Russian Black Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions