THE RECIPE JOURNAL · Side Dish
Montana's Signature Black Russian Bread
This hearty black Russian bread is perfect for those who love a rich, flavorful loaf with a hint of sweetness. Easy to make and wonderfully satisfying, it’s a great addition to any meal or snack time.
FROM THE KITCHEN • Montana's Signature Black Russian Bread
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by adding the whole wheat 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 work its magic.
02
Step 2
While the dough is kneading, line a baking sheet with parchment paper. Once the machine finishes, take the dough out and shape it into a rustic loaf right on the lined sheet. Use a sharp knife to make crisscross slits on top, then cover it loosely and let it rise for about an hour until it puffs up.
03
Step 3
Preheat your oven to 395°F (202°C). In a small bowl, whisk together an egg white with a little warm water, then brush this mixture over the top of your loaf to give it a nice shine.
04
Step 4
Pop the bread into the oven and bake for 45 to 50 minutes, or until it’s cooked all the way through and smells amazing. Once it’s done, transfer it to a wire rack and let it cool completely for about an hour before slicing and enjoying.
Why you’ll love it
This bread has a rich, deep flavor thanks to the dark rye and molasses. Its slightly sweet and tangy taste makes it unique and satisfying. The dense texture is perfect for hearty sandwiches or just enjoying with butter.
How to serve
This bread pairs wonderfully with savory toppings like sharp cheddar, smoked meats, or creamy spreads. It also tastes great toasted with a bit of honey or jam for breakfast.
Storage & leftovers
Keep the bread wrapped in a clean kitchen towel or paper bag to maintain its crust. Store it at room temperature and consume within a few days for the best freshness. For longer storage, slice and freeze it, then toast slices as needed.
