Chorny Khlib (Ukrainian Dark Rye Bread)
The Quirky Foodster Team
Ingredients
Method
- Dissolve the yeast and molasses in the lukewarm water and leave for 10 minutes until foamy.
- In a large bowl, combine the rye flour, bread flour, salt and caraway seeds.
- Pour in the yeast mixture and mix to a sticky, dense dough; rye dough will be tackier than a standard wheat dough.
- Cover and leave to prove in a warm place for 2-3 hours, until visibly risen.
- Turn into a greased loaf tin, smooth the top with a wet hand, cover, and prove for a further 45-60 minutes.
- Bake at 200°C (400°F) for 40-45 minutes, until the crust is deep brown and the loaf sounds hollow when tapped.
- Cool completely on a wire rack before slicing, as rye bread continues to set as it cools.
Introduction: Dark rye bread is the everyday bread of Ukraine, served at nearly every meal from breakfast salo to a bowl of borscht at dinner.
Cultural Background: Dark rye bread is the everyday bread of Ukraine, served at nearly every meal from breakfast salo to a bowl of borscht at dinner. Its dense crumb and slightly sour, malty flavour come from a long, slow fermentation of rye flour, a grain that has thrived in Ukraine's climate for centuries.
Tips: Wetting your hands before shaping the sticky dough makes it much easier to handle. Let the loaf cool fully before slicing, or the dense crumb can appear gummy.
Variations: Add a spoonful of soaked sourdough starter for a more traditionally sour, complex flavour. Top the loaf with extra caraway seeds before baking for a decorative crust. Naturally vegetarian as written. Naturally vegan as written; contains no animal products.
Storage: Store wrapped at room temperature for up to 5 days, or freeze sliced for up to 3 months.
Reheating: Best served at room temperature or lightly toasted.
FAQs:
Q: Why is my rye bread so dense?
A: Rye bread is naturally denser than wheat bread due to rye's lower gluten content; this is expected and traditional, not a sign of failure.
Q: Can this bread be made without caraway seeds?
A: Yes, they can be omitted, though they add a classic flavour closely associated with Ukrainian rye bread.
- Rye flour — 400 g (3 1/3 cups)
- Strong white bread flour — 200 g (1 2/3 cups)
- Water, lukewarm — 400 ml (1 2/3 cups)
- Fresh yeast — 15 g (0.5 oz (or 1 1/2 tsp active dry yeast))
- Molasses or dark honey — 2 tbsp
- Caraway seeds — 1 tbsp
- Fine salt — 2 tsp
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