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Rusian Black Bread #2

abm, chocolate, russian

----SMALL LOAF----
2/3 cup water
1 tablespoon fruit juice concentrate
1 1/2 tablespoon barley malt/molasses
2 teaspoon vinegar
1 tablespoon diced onion
1/4 teaspoon salt
1 tablespoon unsweetened cocoa
1 teaspoon caraway seed
1/4 teaspoon fennel seed
1/4 cup wheat/oat bran
1/2 cup rye flour
1 3/4 cup whole wheat flour
1 1/2 teaspoon yeast
1 flour equivalent: 2 1/2 cups
----MEDIUM LOAF----
1 cup water
1 1/2 tablespoon fruit juice concentrate
2 1/3 tablespoon barley malt/molasses
1 tablespoon vinegar
1 1/2 tablespoon diced onion
1/3 teaspoon salt
1 1/2 tablespoon unsweetened cocoa
1 1/2 teaspoon caraway seed
1/3 teaspoon fennel seed
1/3 cup wheat/oat bran
3/4 cup rye flour
2 2/3 cup whole wheat flour
2 teaspoon yeast
1 flour equivalent: 3 3/4 cups
----LARGE LOAF----
1 1/3 cup water
2 tablespoon fruit juice concentrate
3 tablespoon barley malt/molasses
1 1/3 tablespoon vinegar
2 tablespoon diced onion
1/2 teaspoon salt
2 tablespoon unsweetened cocoa
2 teaspoon caraway seed
1/2 teaspoon fennel seed
1/2 cup wheat/oat bran
1 cup rye flour
3 1/2 cup whole wheat flour
2 1/2 teaspoon yeast
1 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.

Yield: 1 servings

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