Black Bread -

Black Bread

Black bread is eaten throughout Eastern Europe. This German yeastless version has a dense texture similar to that of pumpernickel and is steamed rather than oven baked. Empty fruit cans are perfect for producing bread in the traditional round shape.

Ingredients

Makes 2 loaves

50g/2oz/ ½ cup rye flour
40g/1 ½ oz/ ⅓ cup plain flour
4ml/ ¾ tsp baking powder
2.5ml/ ½ tsp salt
1.5ml/ ¼ tsp cinnamon
1.5ml/ ¼ tsp nutmeg
50g/2oz/ ⅓ cup fine semolina
60ml/4 tbsp black treacle
200ml/7fl oz/scant 1 cup cultured buttermilk
Cherry jam, soured cream or crème fraiche and a sprinkling of ground allspice, to serve

Method

1. Grease and line 2 x 400g / 14oz fruit cans. Sift the flours, baking powder, salt and spices into a large bowl. Stir in the semolina.


2. Add the black treacle and buttermilk and mix thoroughly.


3. Divide the mixture between the 2 tins, then cover each with a double layer of greased pleated foil.


4. Place the cans on a trivet in a large pan and pour in enough hot water to come halfway up the sides. Cover tightly and steam for 2 hours, checking the water level occasionally.


5. Carefully remove the cans from the steamer. Turn the bread out on to a wire rack and cool completely. Wrap in foil and use within 1 week.


6. Serve the bread in slices, spread with the cherry jam, topped with a spoonful of soured cream or crème fraiche and a sprinkle of allspice.

Cook's Tip:- If you cannot get buttermilk, use ordinary milk instead, first soured with 5ml/1 tsp lemon juice.

Related food category:

• Dessert