Title: Rusian Black Bread #2
Categories: Breadmaker Russian
Yield: 1 Servings

SMALL LOAF
2/3	c	Water
1	tb	Fruit juice concentrate
1 1/2	tb	Barley malt/molasses
2	ts	Vinegar
1	tb	Diced onion
1/4	ts	Salt
1	tb	Unsweetened cocoa
1	ts	Caraway seed
1/4	ts	Fennel seed
1/4	c	Wheat/oat bran
1/2	c	Rye flour
1 3/4	c	Whole wheat flour
1 1/2	ts	Yeast
		Flour equivalent: 2 1/2 cups
MEDIUM LOAF
1	c	Water
1 1/2	tb	Fruit juice concentrate
2 1/3	tb	Barley malt/molasses
1	tb	Vinegar
1 1/2	tb	Diced onion
1/3	ts	Salt
1 1/2	tb	Unsweetened cocoa
1 1/2	ts	Caraway seed
1/3	ts	Fennel seed
1/3	c	Wheat/oat bran
3/4	c	Rye flour
2 2/3	c	Whole wheat flour
2	ts	Yeast
		Flour equivalent: 3 3/4 cups
LARGE LOAF
1 1/3	c	Water
2	tb	Fruit juice concentrate
3	tb	Barley malt/molasses
1 1/3	tb	Vinegar
2	tb	Diced onion
1/2	ts	Salt
2	tb	Unsweetened cocoa
2	ts	Caraway seed
1/2	ts	Fennel seed
1/2	c	Wheat/oat bran
1	c	Rye flour
3 1/2	c	Whole wheat flour
2 1/2	ts	Yeast
		Flour equivalent: 5 cups

SOURCE: The Bread Machine Cookbook IV by Donna Rathmell German, copyright 1992, ISBN #1-55867-049-1. Formatted into MM by Ursula R. Taylor. A wonderful black bread. Molasses may be used instead of the barley malt. Setting: Medium Nutritional analysis per 1 oz. slice: 65.4 calories, 0.4 g fat, 0.1 g sat fat, 2.7 g protein, 13.5 g carbohydrate, 0.1 mg cholesterol, 39.5 mg sodium.

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