Russian brown bread

 Materials you will need:

1 ½ cup water

2 tablespoons of cider vinegar

2 ½ cups bread flour

1 cup rye flour

1 teaspoon of salt

2 tablespoons of margarine

2 tablespoons corn syrup

1 tablespoon of brown sugar

3 tablespoons unsweetened cocoa powder

1 teaspoon instant coffee beans

1 tablespoon cumin seeds

¼ teaspoon fennel (optional)

2 teaspoons of dry yeast 

Execution of the recipe:

Step 1

Place the ingredients in the bread machine in the order recommended by the manufacturer.

Step 2

Use whole wheat, with normal crust setting.

Step 3

After baking, remove the bread from the pan, place on a wire rack and let cool for 1 hour before slicing.

Editor's note:

To make this recipe in a stand mixer, first put all the ingredients except the softened butter into the stand mixer bowl. Mix on low speed, scraping the dough occasionally, for 10 minutes. Add the softened butter and mix for another 5 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and a kitchen towel, and let rise until doubled, about 1 hour.

Grease two pans. Deflate the dough and spread it on a lightly floured surface. Divide the dough in half. Roll out the dough pieces into squares, pressing down with your hands to pop any air bubbles. Fold the dough in thirds, roll it lightly under your palms to form a loaf, and press the seam to seal. Place the loaves in the pans, seam side down, cover with a floured kitchen towel and let rise again until doubled in size, about 30 minutes. Bake the loaves in a preheated 200 degree oven until the crust darkens and the bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. Remove the bread from the pan and cool it on a wire rack.