Montana Russian Black Bread

Ingredients

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

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• wire rack
• bread machine

Directions

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.
4. Let dough rise for 1 hour.
5. Preheat oven to 395 degrees F (202 degrees C).
6. Whisk egg white and warm water together in a small bowl.
7. Brush egg white mixture over top of loaf.
8. 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.