Montana's Rustic Russian Dark Bread

Step 1

Start by adding 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 suggests. Set it to the kneading cycle and let it work its magic. While the dough is being kneaded, line a baking sheet with parchment paper. Once the dough is ready, take it out and shape it into a rustic loaf on the prepared sheet. Use a sharp knife to make crisscross slits on top, then cover and let it rise for about an hour. When it’s nearly done rising, preheat your oven to 395°F (202°C). In a small bowl, whisk together an egg white with a splash of warm water, then brush this mixture over the top of the loaf to give it a nice shine. Bake the bread for 45 to 50 minutes, until it’s cooked through and has a lovely crust. Let it cool on a wire rack for at least an hour before slicing and enjoying.