Ukrainian bread devides friends from spies
A type of bread, palyanytcya, has become a symbol, every bit as powerful as sunflowers and the yellow-and-blue flag in Ukraine.
– Russians simply can't pronounce the word palyanytcya, maybe a few Belarussians can do it, says Iryna ”Ira” Nikitina, who fled with her two children from Pylypovychy, forty kilometres from Kiev, to Knislinge in Sweden.
”I don't think language is the real problem, our problem is with people.”Ira Nikitina
– There are different recipes. The women at home baked these round loaves. The old women used to call it palyanytycya. Now during the war more and more are doing it.
In humour programmes on TV Russians and Ukrainians used to make jokes about the pronunciation.
Ira tells us about the Underground in Kiev, where lots of people lived in very cramped conditions. There were some there who went round asking questions, collecting information and filming.
– If someone was suspected of gathering information, they were asked to say palyanytcya. If they couldn't pronounce it, the army or the police took care of them, she says.
Many people in Ukraine speak both Ukrainian and Russian. A lot of TV programmes are in Russian.
”Some bakeries have started to bake the bread now”Ira Nikitina
– I don't think language is the real problem, our problem is with people. Among my friends, half speak Russian and half Ukrainian.
The bread does not have many ingredients. It can also be made with soured milk, and then baked in a frying-pan on top of the cooker.
– If you don't have electricity you can bake your bread on the cooker, but that isn't the proper palyanytcya.
– Some bakeries have started to bake the bread now. There's a completely different feeling for it now, she says.
500 gr. flour
300 ml (3 dl ) water
7 gr. dry yeast
1 tbsp. sugar
1 tsp. salt
2 tbsp. vegetable oil
1. Mix flour, yeast, sugar, salt and oil.
2. Warm water to about 40' and add to flour mixture.
3. Knead dough for about seven minutes.
4. Allow to rise in a warm place for about 60 minutes.
5. Knead dough again. Leave to rise for 30 minutes.
6. Form the dough into a round, make a cut halfway round the loaf with a sharp knife. Allow to rest for 30 minutes.
7. Place in an ovenproof tin – scatter a little flour in the tin first. Bake at 210' for about 40 minutes.
Watch web-TV: Ira tells us about palyanytcya at mosaik.kristianstadsbladet.se