Country Black Bread This recipe produces a dark rye bread with a deep rich flavor. It is similar to Russian Black Bread. Using a Tangzhong roux creates a very soft, fine cell structure which allows it to be sliced very thin. *This recipe may not be for novices. See the notes before attempting. Ingredients Cell structure Starter 1 cup lukewarm water 1/2 teaspoon active dry yeast 1/2 cups White Bread flour 1/2 cups dark rye flour 1/2 cups Multi-grain Bread flour Tangzhong Roux 3 tbsp white bread flour 1/2 cup warm water Black Sauce Roux from above 1 tbsp Balsamic Vinegar 2 tbsp Molasses 3 tbsp Cocoa 1 tsp instant coffee 1 tablespoon brown sugar 1/2 tsp Worcestershire sauce Dough Prepared Starter (from ingredients above) Tangzhong Roux/Black Sauce (from above) 1/2 cup warm water 3/4 teaspoon active dry yeast 1 cup Rye flour 1 cup Multigrain 1 1/2 to 2 cups White Bread Flour 1 1/2 teaspoons salt Directions In a large bowl, mix