Some people make their Russian black bread with a variety of ingredients to make it darker or give it a different flavour. The molasses in the recipe I gave you is what makes the bread dark brown, but you can use packed brown sugar instead, which is really just a granular form of missiles.
The vinegar adds a bit of a bite, but believe me, with cheese it is marvelous. Place ingredients into the bread machine in order suggested by the manufacturer. Use the whole wheat, regular crust setting. After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.
Grease two 9x5-inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough in half. Flatten the dough pieces into rectangles, pressing down with your hands to pop any air bubbles. Fold the dough into thirds, rolling it slightly under your palms to form a loaf, and pinch the seam to seal.
– Use a bread machine with a “dough” setting for best results. – Let the keto bread cool completely before slicing. – Store in an airtight container at room temperature or in the fridge for up to 4 days. – This keto bread can also be frozen for up to 3 months. Wrap it tightly in foil or plastic wrap before freezing.