Ukrainian Black Bread
European Recipes

Ukrainian Black Bread

Baking
serves 12

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.

AppetiserBreadSide
30 mins prep55 mins cook5 hrs 25 mins total

  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.

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