Title: Russian Black Bread #3
Categories: Breadmaker Russian
Yield: 1 Loaf

LARGE LOAF
1 1/3	c	Water
2 2/3	tb	Vegetable oil
1 1/3	tb	Barley malt syrup
1 1/3	tb	Vinegar
2/3	ts	Sugar
1	ts	Salt
2	tb	Unsweetened cocoa
1/2	ts	Dried minced onion
1	ts	Instant coffee granules
2 1/2	ts	Caraway seed
1/4	ts	Fennel
2/3	c	Oat bran
2	c	Bread flour
1 1/3	c	Rye flour
2 1/2	ts	Yeast
MEDIUM LOAF
1	c	Water
2	tb	Vegetable oil
1	tb	Barley malt syrup
1	tb	Vinegar
1/2	ts	Sugar
3/4	ts	Salt
1 1/2	tb	Unsweetened cocoa
1/3	ts	Minced dried onion
3/4	ts	Instant coffee granules
2	ts	Caraway seed
1/8	ts	Fennel
1/2	c	Oat bran
1 1/2	c	Bread flour
1	c	Rye flour
1 1/2	ts	Yeast
SMALL LOAF
2/3	c	Water
1 1/2	tb	Vegetable oil
2	ts	Barley malt syrup
2	ts	Vinegar
1/3	ts	Sugar
1/2	ts	Salt
1	tb	Unsweetened cocoa
1/4	ts	Minced dried onion
1/2	ts	Instant coffee granules
1 1/3	ts	Caraway seed
1	ds	Fennel
1/3	c	Oat bran
1	c	Bread flour
2/3	c	Rye flour
1	ts	Yeast

SOURCE: The Bread Machine Cookbook by Donna Rathmell German, copyright 1991, ISBN #1-55867-025-4. Formatted into MM by Ursula R. Taylor. Place all ingredients in bread pan in order listed by your manufacturer. Select basic white bread setting. Eat this wonderful hearty bread with soup and/or salad or serve it as an appetizer with crab dip! You may substitute dark molasses for the barley malt syrup.

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