Ukrainian Black Bread
From Granny Whites Bread Recipes by Charles E. White (2026).
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A historical recipe
Granny Whites Bread Recipes by Charles E. White (2026).
Ukraine
Known as a Ukrainian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- Yield: 1 loaf 1 ts active dry yeast 1/4 c warm water 1 c strong, cold coffee 1 ts blackstrap molasses 3 c whole rye flour 1/2 c buckwheat flour 1 1/4 ts salt Dissolve the yeast in the lukewarm water.
- Stir the molasses into the coffee.
- Combine the dry ingredients.
- Mix in the wet ones and knead the dough for 10—12 minutes.
- Cover the dough at this point in a bowl and allow to sit for 2 hours.
- Take it out and knead again for 3—4 minutes.
- Shape into a round ball and and cover it for 30 minutes more.
- Take the ball between your hands and roll it into a long thin shape akin to the of a French bread loaf, approximately 2-3 inches in diameter.
- Be sure to keep your hands wet when handling the dough at all stages thus far.
- Grease a cookie sheet and place the dough upon it.
- Proof the dough in a warm oven (about 85 degree F.) for 45 minutes.
- Bake in a 375 degree F moist oven (place 1 cup of water in a metal bowl in the oven) for 20 minutes.
- Remove the water bowl and continue to bake for 30 minutes more at 375 degrees F.
- This makes one long loaf or it may be made into 2 shorter loaves or even into rolls.
Plating
Cookware for this recipe
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Baking tray
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Mixing bowl
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Wooden spoon