Real Authentic Russian Black Bread—Mr. George Hilley by Used2BMoomie

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Real Authentic Russian Black Bread---Mr. George Hilley
Submitted by Used2BMoomie on March 30, 2003 at 11:06 am

DESCRIPTION
Real Authentic Russian Black Bread---Mr. George Hilley

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This recipe came to me from a baker in a local Italian restaurant who got it from a Russian girl who swore it was "just like the bread I had at home!"

The girl did it in a bread machine, although it can be done by hand, utilizing some non-traditional Russian ingredients. It is my belief this recipe may have been published but I am unable to determine where. I do know it was an adaptation to her needs! (Probably an amalgam of a couple and I've adapted it also! G.)

The bottom line is it's "real good Russian Bread" or so the girl said. I agree (and I lived there for a year)!"

Bon Appatit!----so wrote Mr. George Hilley at the top of this recipe....

1 1/3 cups water
1 1/3 TBSP Apple Cider Vinegar
1 1/3 TBSP Barley Malt Syrup (subsititute mild molasses)
2 2/3 TBSP Canola or vegetable oil
2/3 tsp Granulated sugar
1 1/2 tsp salt
2 TBSP unsweetened cocoa
1/2 tsp minced dry onion
1 tsp instant coffee granules
2 2/3 tsp caraway seeds
1/4 tsp fennel seed
2/3 cup oat bran
2 cups bread flour
1 1/3 c. rye flour
2 tbsp vital wheat gluten
2 1/2 tsp active dry yeast

In a bread machine put ingredients in container in the order listed. Bake on medium crust, whole grain or basic cycle.

By hand combine incredients in a large bowl. Knead until you have a supple dough. Let rise covered until doubled. Knock it down and form loaf to be put in bread pan. Bake at 350º for 45-50 minutes or til done. George J. Hilley

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