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Ukrainian Black Bread
European Recipes

Ukrainian Black Bread

BakingAppetiserBreadSide12

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.

Ingredients

  • 10 g Salt
  • 150 g Strong white bread flour
  • 1 tsp Instant coffee optional
  • 1 tbsp Cocoa powder unsweetened
  • 340 ml Warm Water
  • 120 g Sourdough starter active
  • 2 tbsp Molasses
  • 1 tbsp Caraway seeds
  • 1 tsp Fennel seeds optional
  • 350 g Dark rye flour

Method

30m55m5h 25m
  1. In a large bowl, whisk warm water with molasses, cocoa and coffee until dissolved. Stir in the active sourdough starter.
  2. Add rye flour, bread flour, salt, caraway and fennel. Mix until a sticky, cohesive dough forms, then rest for 20 minutes.
  3. With wet hands, perform 2 to 3 gentle folds over 30 minutes to strengthen the dough without overworking it.
  4. Cover and bulk ferment at room temperature for 3 to 4 hours, until slightly risen and aerated.
  5. Shape into a tight oval or round loaf and place in a lined tin or proofing basket. Proof 45 to 60 minutes.
  6. 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.
  7. 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.

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