Ukrainian Rye Bread
Submitted by MICHAL
Dense, dark Ukrainian rye bread made with whole rye flour, buckwheat flour, and strong coffee. No white flour, no shortcuts. A rustic, chewy loaf with old-world character baked with steam.
YIELD
1 servingsPREP
2 hrsCOOK
2 hrsREADY
4 hrsThis is bread the way your great-grandparents knew it: dark, dense, and honest as the earth it came from.
Whole rye flour and buckwheat flour mixed with strong coffee create a dough that’s heavy and sticky, nothing like the fluffy white stuff at the supermarket.
Don’t expect a big, puffy rise. This bread stays low and compact, developing a tight crumb and a deep, slightly sour flavor that pairs beautifully with butter, liver pate, or a thick slice of cheese.
Steam in the oven during the first bake gives the crust that signature crackle.
Kitchen Tips
- Wet your hands with water when kneading since this dough is sticky and won’t cooperate with floury hands
- Don’t expect the rise you’d get from white bread. Rye is heavy and the rise will be minimal
- A pan of water in the oven during the first 20 minutes creates steam for a crackly, chewy crust
- Let the bread cool completely before slicing. Cutting warm rye bread turns it gummy
- Add a teaspoon of molasses to the coffee for a darker color and a hint of sweetness
- Shape into long, skinny loaves for the most even bake and the best crust-to-crumb ratio
Ingredients
Directions
Mix the dry ingredients.
Add ¾ cup of the coffee and the yeast solution.
If necessary, use the rest of the coffee if the mixture is too dry.
Use water on your hands to knead the dough for 5 to 10 minutes.
Cover and let rest for 2 hours at room temperature.
It won’t really rise much.
Again, use water on your hands and knead the dough briefly.
Again cover, and let rise for 30 minutes more, covered with a damp cloth.
Shape the dough into 1 or 2 long skinny loaves, again using water on your hands.
Place the dough on a cookie sheet, either greased or dusted with flour.
Proof the dough in a warm and humid place (85 degrees F) for about 45 minutes, until the dough is soft.
There will be little rise. Bake at 450℉ (230℃) for 20 minutes, with a pan of water in the oven.
Bake at 375 deg. F for another 30 minutes, without the water.
Comments
