Russian Black Bread

Rusian Black Bread 
(small loaf)

3/4 c. water (warm)

2 T. molasses

1 T. butter, softened

3/4 c. bread flour (or plain unbleached white flour)

2/3 c. wheat flour

2/3 c. rye flour

1 t. black cocoa (from King Arthur Flour)

2 t. instant espresso powder (I use King Arthur Flour's)

1 t. sugar

2 t. salt

1 pkt. quick active dry yeast

1) Blend all dry ingredients in a large mixing bowl. Set aside.

2) In a separate large mixing bowl, dissolve yeast in warm water. Stir in molasses; then add butter.

3) Pour water mixture into center of dry ingredients and mix to form a dough.

4) Turn out onto a floured board and knead until smooth, about 10 minutes.

5) Put dough in a large bowl that has been prepped with butter (or canola oil), turning to coat the dough so that it won't stick to anything. Cover with plastic wrap and a kitchen towel, and let rise in a warm place until doubled, about 30 to 45 minutes.

6) Punch down dough; knead for 3 minutes.

7) Shape into loaf and place in well-buttered loaf pan. Cover and let rise again until doubled, about 45 minutes. Slash top at an angle, several times to allow for expansion, or loaf will split.

8) Preheat oven to 350˚.

9) Place pan on middle rack of oven and bake for 30 minutes, or until loaf sound hollow when tapped. Cool on wire rack.

NOTE: Alternatively, you can mix in bread machine on "dough only" cycle, adding the ingredients in the order suggested by your bread machine manufacturer (e.g. add wet ingredients first, then dry, and the yeast last).