This rich and flavorful bread is perfect for cozy mornings or hearty sandwiches. With its dense texture and slightly sweet crust, it’s a comforting addition to any meal that will keep you coming back for more.
Prep Time20 min
Cook Time45 min
Total Time1 hr 5 min
Difficulty
Hard
Helpful Kitchen Tips
Use warm water to help activate the yeast properly.
Allow the dough to rise fully for the best texture and flavor.
Bake until the crust is nicely browned and sounds hollow when tapped.
Ingredients
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Why This Dish Is So Special
This bread has a rich, deep flavor thanks to the dark rye and molasses. Its dense texture makes it very filling and perfect for hearty meals. It’s a comforting loaf that brings a taste of traditional Russian baking to your table.
Step 1
Ad all your dry ingredients—whole wheat bread flour, rye flour, cocoa powder, bread flour, wheat germ, caraway seeds, yeast, sea salt, and onion powder—into your bread machine, followed by the wet ingredients like beer, coffee, vinegar, olive oil, honey, and molasses, just as your machine’s instructions recommend. Set it to the kneading cycle and let it work its magic.
Step 2
Once the dough is ready, line a baking sheet with parchment paper. Take the dough out of the machine and shape it into a rustic loaf right on the sheet. Use a sharp knife to make crisscross slits on top, then cover and let it rise for about an hour until it puffs up nicely.
Step 3
While the dough is rising, preheat your oven to 395°F (202°C). In a small bowl, whisk together an egg white with a little warm water, then brush this mixture over the top of your loaf to give it a nice shine.
Step 4
Pop the bread into the oven and bake for 45 to 50 minutes, until it’s cooked through and smells amazing. Once it’s done, let it cool on a wire rack for about an hour before slicing—it’s worth the wait!
394
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Serving Combinations
This bread pairs wonderfully with strong cheeses, smoked meats, or a spread of butter and honey. It’s also great for making open-faced sandwiches or serving alongside hearty soups and stews.
Freezing Tips
Keep the bread in a paper bag or wrapped in a clean kitchen towel to maintain its crust. Store it at room temperature and consume within a few days for the best freshness. For longer storage, slice and freeze the loaf, then toast slices as needed.
Frequently Asked Questions
Can I make this bread without a bread machine?
Yes, you can mix and knead the dough by hand or with a stand mixer, then follow the rising and baking steps as written.
What can I use instead of porter beer?
You can substitute with another dark beer or use strong brewed coffee to keep the rich flavor.
How do I know when the bread is fully baked?
The loaf should have a deep brown crust and sound hollow when tapped on the bottom.
Can I store this bread, and how long will it stay fresh?
Store it in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Is it okay to use instant yeast instead of active dry yeast?
Yes, but reduce the amount to about 1 ½ teaspoons since instant yeast is more potent.
What does the egg white wash do?
It gives the crust a shiny, attractive finish and helps the bread brown nicely.
Can I omit the cocoa powder if I don’t have any?
You can omit it, but the cocoa adds depth to the flavor and color, so the bread will be milder without it.
Why is there both honey and molasses in the recipe?
Honey adds sweetness while molasses contributes a rich, slightly smoky flavor that complements the beer and rye.
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