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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl, add 1/2 cup warm water, 1 teaspoon raw sugar and yeast. Mix and let sit until frothy(10 minutes). | 2. In a bowl, mix the flours(rye, almond, bread, gluten) and salt. | 3. Add the flours to the yeast mixture. | 4. Add agave, oil, cocoa powder, rest of the water and knead 6-8 minutes in stand mixer or 8-10 minutes by hand. | 5. I used 1 Tablespoon cocoa. Use 1 more for a darker bread. | 6. If the dough is sticky, then add a little bread flour until the the dough is soft and almost not sticky. | 7. Place dough in well greased container. Cover with towel and let sit for 1 1/2 hours or until doubled. | 8. Punch dough down, use a tablespoon or so bread flour to help handle the dough and knead for a few seconds. | 9. Pull a bit on all sides and tuck under to get a taut top. Place the tucked side down on parchment lined or well greased bread pan. | 10. Or flatten the dough and roll like a jelly roll. Place with seam side down in the bread pan. | 11. Spray water liberally on top, then sprinkle some flour or oats on top. Or spray oil. | 12. Cover with towel and let rise for 40 minutes or until doubled. | 13. Bake at 365 degrees F for 35-40 minutes, or until a tap on the top sounds hollow. | 14. Cool completely before slicing. | 15. To make buns, divide dough into 6 or so equal size pieces. | 16. Roll into balls or shape by pulling on all sides and place on parchment lined sheet. | 17. Spray liberally with water. Sprinkle liberally with sesame seeds or other seeds of choice. | 18. Cover with a towel and let rise for 30 minutes. | 19. Bake in preheated 365 degrees F for 25-30 minutes until the tops are golden brown and sound hollow on a tap. | 20. Note: To get nice slices, cool the bread in the refrigerator for at least an hour before slicing. Also if possible use an electric knife. | 21. Variations: | 22. Add a teaspoon of caraway seeds. | 23. Add 1-2 Tablespoons non dairy yogurt. | 24. Replace 1/2 cup water with 1/2 cup almond milk(half the amount of liquid). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	cup		0.0	0.0	0.0	0.0
sugar	1	teaspoon	raw	6.6625	1.2502	0.2085	0.10400000000000001
active yeast	2	teaspoons		-	-	-	-
rye flour	1 1/4	1/4		520.0	109.80799999999999	25.456	3.552
bread flour	1	cup		494.57	99.3661	16.4126	2.2742
almond flour	1/2	cup	ground	-	-	-	-
vital wheat gluten	1	teaspoon		-	-	-	-
agave syrup sugar	1	tablespoon	raw	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
cocoa powder	1 -2	tablespoon	unsweetened	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.