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Russian Black Bread #3

abm, chocolate, russian

----LARGE LOAF----
1 1/3 cup water
2 2/3 tablespoon vegetable oil
1 1/3 tablespoon barley malt syrup
1 1/3 tablespoon vinegar
2/3 teaspoon sugar
1 teaspoon salt
2 tablespoon unsweetened cocoa
1/2 teaspoon dried minced onion
1 teaspoon instant coffee granules
2 1/2 teaspoon caraway seed
1/4 teaspoon fennel
2/3 cup oat bran
2 cup bread flour
1 1/3 cup rye flour
2 1/2 teaspoon yeast
----MEDIUM LOAF----
1 cup water
2 tablespoon vegetable oil
1 tablespoon barley malt syrup
1 tablespoon vinegar
1/2 teaspoon sugar
3/4 teaspoon salt
1 1/2 tablespoon unsweetened cocoa
1/3 teaspoon minced dried onion
3/4 teaspoon instant coffee granules
2 teaspoon caraway seed
1/8 teaspoon fennel
1/2 cup oat bran
1 1/2 cup bread flour
1 cup rye flour
1 1/2 teaspoon yeast
----SMALL LOAF----
2/3 cup water
1 1/2 tablespoon vegetable oil
2 teaspoon barley malt syrup
2 teaspoon vinegar
1/3 teaspoon sugar
1/2 teaspoon salt
1 tablespoon unsweetened cocoa
1/4 teaspoon minced dried onion
1/2 teaspoon instant coffee granules
1 1/3 teaspoon caraway seed
1 dash fennel
1/3 cup oat bran
1 cup bread flour
2/3 cup rye flour
1 teaspoon 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.

Yield: 1 loaf

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