No-Knead Black Bread
I love proper Eastern European black bread, but I must confess that this loaf, although it tastes the part, is hardly traditional, let alone authentic. For one thing, it’s made following the no-knead method, and for another it contains stout — its ferrous tang partnered by black treacle and mellowed by dark muscovado sugar — which makes this recipe something of a louche aberration. But it’s so easy to make, and so wonderful to eat, I don’t think we can let that concern us. The only thing you must be prepared for is that you do need to start making it a full day before you want to eat it, not because it’s elaborate in any way, but just because it requires, all told, about a day
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