Russian Black Bread
Russian Black Bread: Russian Black Bread
NOT!!!! Looks pretty good, though I know technically this wouldn't cut the mustard! But if you need a respectable loaf in a pinch, this will do. This was originally a bread machine recipe that I played with. I would have used my starter, but I hadn't refreshed it since last weekend. It's about 2/3 bread flour and 1/3 rye. The flavor and color come from some cidar vinegar, coffee, molasses and dutch processed cocoa powder with caraway and fennel seeds for an extra punch.
Here's a shot of the crumb :
Black Bread Crumb
Nice crispy crust, the crumb is pleasantly tender and the flavor is awesome, if I say so myself. The chocolate gives it an interesting finish on the palate.