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Palianytsia
Round hearth loaf
Ukraine's round hearth loaf with a crested side
Its name is famously hard to pronounce for anyone who did not grow up speaking Ukrainian, and the loaf itself is just as recognisable: a tall, round wheat hearth bread with one deep cut along its side, which opens in the oven into a raised, crunchy crest. Ukrainian families have long baked palianytsia for everyday meals and for welcoming guests. The crust is thick and well browned, the crumb white, open and slightly chewy. It belongs next to a bowl of borscht with garlic, or sliced with sunflower oil, salt and spring onions. A slow rise gives it flavour, so it uses little yeast. A shallow, timid cut is the commonest mistake: the side bursts in a random place instead of lifting into the crest. Chef's tip: cut at a low angle, about 2 cm deep, a third of the way up the side, and cool the loaf fully before slicing.
- Total time
- 235 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the dough
- 1 ⅛ lb strong white bread flourplus extra for dusting
- 1 tsp sugar
- ⅓ oz salt
- 1 ½ cups lukewarm water
- 1 tbsp sunflower oil
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Method
0/8 doneStep 1: Mix 1 ⅛ lb strong white bread flour, ⅛ oz fast-action dried yeast, 1 tsp sugar and ⅓ oz salt. Add 1 ½ cups lukewarm water and 1 tbsp sunflower oil and knead for 10 minutes until smooth and elastic.
10 minStep 2: Cover and leave to rise for 2 hours, stretching and folding the dough over itself twice in the first hour. It should double and feel airy.
120 minStep 3: Shape into a tight, tall ball, pulling the surface taut. Put it seam-side up in a floured basket or a bowl lined with a floured tea towel, and prove for 45 minutes.
45 minStep 4: Meanwhile put a baking stone or heavy tray on the middle shelf and an empty roasting tin below, and heat the oven to 475°F (425°F fan).
30 minStep 5: Turn the loaf out onto baking paper. With a sharp blade held almost flat, cut a deep slash about 2 cm deep around half of the loaf's side, a third of the way up from the base.
Step 6: Slide the loaf onto the hot stone and pour a cup of boiling water into the tin. Bake for 15 minutes, until the cut has opened into a crest.
15 minStep 7: Lower to 400°F (375°F fan) and bake for 25 minutes more, until the crust is deep golden-brown. The loaf should sound hollow when tapped underneath and read 205°F in the centre.
25 minStep 8: Cool on a rack for at least 1 hour before slicing; the crumb is still setting.
60 min
Nutrition per serving
- Calories
- 160 kcal
- Protein
- 5 g
- Carbs
- 32 g
- Fat
- 2 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does palianytsia take?
- About 235 minutes in total: 195 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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