Recipe
Ukrainian Black Bread
A dense, aromatic rye loaf with molasses, cocoa and caraway — perfect sliced thick with butter, soup or smoked fish.
Ingredients
Method
30 mins prep55 mins cook325 mins total
In a large bowl, whisk warm water with molasses, cocoa and coffee until dissolved. Stir in the active sourdough starter.
Add rye flour, bread flour, salt, caraway and fennel. Mix until a sticky, cohesive dough forms, then rest for 20 minutes.
With wet hands, perform 2 to 3 gentle folds over 30 minutes to strengthen the dough without overworking it.
Cover and bulk ferment at room temperature for 3 to 4 hours, until slightly risen and aerated.
Shape into a tight oval or round loaf and place in a lined tin or proofing basket. Proof 45 to 60 minutes.
Heat oven to 230°C (210°C fan). Score the loaf, add steam for the first 15 minutes, then bake for 40 minutes total, reducing to 210°C after 15 minutes.
The loaf is done when deeply coloured and sounds hollow underneath (internal temperature about 96°C). Cool fully before slicing.
Notes
For best texture, let the loaf cool fully before slicing — the crumb continues to set as it cools.
Use wet hands when handling the dough; rye dough is tacky and should not be over-floured.
About this recipe
Ukrainian Black Bread is a deep-flavoured rye loaf with a dark crust, close crumb, and a balanced tang from sourdough.
A touch of molasses and cocoa gives characteristic colour and complexity without making it sweet. This version is written for dependable home baking, with practical timings, clear shaping guidance, and a final bake that yields a moist, sliceable loaf ideal for soups, sandwiches, and savoury spreads.
