🏽Blackout bread without electricity, our grandmothers made such bread in my hometown during the war
🙏🏽Blackout bread without electricity, our grandmothers made such bread in my hometown during the war is a easy International recipe that serves 4. 90 calories per serving. Recipe by Eda's Easy Bread Recipes on YouTube.
Prep: 1 hr 25 min | Cook: 3 hrs 45 min | Total: 5 hrs 30 min
Cost: $2.18 total, $0.54 per serving
Ingredients
- 225 g All-Purpose Flour (2 cups, sifted)
- 1 tsp Granulated Sugar (for slight sweetness)
- 1.5 tsp Salt (fine sea salt)
- 2 tsp Active Dry Yeast (ensure fresh)
- 150 ml Warm Water (about 110°F (43°C), 3/4 cup)
- 1 tbsp Olive Oil (for greasing pan)
- 1 tbsp Butter (softened, for greasing pan)
- 7 Candles (large, steady‑burning (approx. 4‑hour burn time each))
Instructions
Measure Ingredients
Weigh 225 g flour, measure sugar, salt, yeast and warm water. Set oil and butter aside for greasing.
Time: PT5M
Combine Dry Ingredients
In the mixing bowl, whisk together flour, sugar, salt and yeast until evenly distributed.
Time: PT5M
Add Liquids and Form Dough
Create a well in the centre, pour in warm water and olive oil, then stir with a wooden spoon until a shaggy dough forms.
Time: PT5M
Knead the Dough
Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
Time: PT10M
First Rise (Proof)
Place the dough back in the bowl, cover with a clean kitchen towel, and let it rise for 30 minutes in a warm spot.
Time: PT30M
Prepare the Pan
Grease the non‑stick pan with softened butter and a drizzle of olive oil, ensuring the bottom and sides are well coated.
Time: PT5M
Second Rise
Transfer the risen dough into the greased pan, cover again, and let it proof for another 15 minutes.
Time: PT15M
Set Up Candle Oven
Arrange the 7 candles in a heat‑proof tray, light them, and allow the flame to build heat for about 15 minutes before placing the pan inside.
Time: PT15M
Bake the Bread
Place the covered pan on top of the lit candles, cover with the lid, and let it bake for 3 hours 45 minutes. Check after 2 hours to ensure the bottom isn’t burning; adjust candle distance if needed.
Time: PT3H45M
Cool the Bread
After baking, carefully remove the pan (use gloves), turn the loaf out onto a cooling rack and let it rest for 15 minutes before slicing.
Time: PT15M
Nutrition Facts
- Calories
- 90
- Protein
- 2 g
- Carbohydrates
- 13 g
- Fat
- 2.3 g
- Fiber
- 0.7 g
Dietary info: Vegetarian, Contains gluten
Allergens: Wheat, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will affect texture)
- Instead of Granulated Sugar: Honey (reduce water), Maple syrup (reduce water)
- Instead of Salt: Kosher Salt (use 1.25 tsp)
- Instead of Active Dry Yeast: Instant yeast (same amount)
- Instead of Warm Water: Milk (will enrich)
- Instead of Olive Oil: Vegetable Oil, Butter
- Instead of Butter: Margarine
- Instead of Candles: Tea lights (need more for same heat)
Equipment Needed
- Large Mixing Bowl
- Wooden Spoon or Dough Hook
- Non-Stick Pan with Lid
- Kitchen Scale
- Measuring Cups and Spoons
- Candle Tray or Heat‑proof Dish
- Heat‑Resistant Gloves (optional)
- Clean Kitchen Towel
- Timer
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Knead the dough until smooth and elastic
- First rise (30 min)
- Second rise (15 min)
- Baking with candles (3 h 45 min)
Chef Tips from the Video
- Use a heavy‑bottomed pan to distribute candle heat evenly
- Cover the pan tightly to trap steam, which gives a tender crumb
- If you have a small portable stove, you can pre‑warm the pan for 5 minutes before placing it over the candles
Troubleshooting
Bread did not rise enough and is dense
Make sure the water is warm (110 °F) and the yeast is fresh; extend the first rise by 10‑15 minutes.
Bottom of the loaf is burnt
Increase the distance between candles and pan or use a heat‑diffusing metal plate beneath the pan.
Crust is too soft or gummy
Bake a few minutes longer or uncover the loaf for the last 15 minutes to allow the crust to dry out.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.
Room temperature: Keep in a bread box or paper bag for up to 2 days.
Make-Ahead Tips
- The dough can be prepared the night before and refrigerated for a slow, cold rise; bring to room temperature before the second rise
- Bread can be baked fully, sliced and frozen; reheat slices in a toaster or oven
Frequently Asked Questions
What is the cultural significance and history of candle‑baked bread in survival cooking traditions?
Candle‑baked bread stems from wartime and disaster‑relief cooking where conventional ovens were unavailable. It showcases human ingenuity in using simple heat sources like candles to produce staple foods during shortages.
What regional variations exist for bread baked without electricity in different cultures?
In rural Europe, people used wood‑stove or coal ovens; in parts of Africa and Asia, hot coals or heated stones serve a similar purpose. Candle baking is a modern, low‑tech adaptation of these traditional methods.
How is candle‑baked bread traditionally served in emergency‑preparedness communities?
It is usually served warm, sliced, and paired with spreads such as butter, jam, or cheese. The crusty exterior makes it ideal for dipping into soups or stews that are also prepared over open flame.
During what occasions or celebrations might people choose to bake bread without electricity?
Survival workshops, off‑grid retreats, historical reenactments, and power‑outage drills often feature candle‑baked bread as a demonstration of self‑sufficiency.
What authentic ingredients are essential for traditional candle‑baked bread versus modern substitutes?
Traditional recipes rely on basic flour, water, yeast, salt, and a small amount of fat. Modern cooks may add olive oil or butter for flavor, but the core ingredients remain the same.
What other off‑grid dishes pair well with candle‑baked bread?
Hearty bean stews, smoked sausages, cheese platters, and vegetable ragouts complement the rustic texture of candle‑baked bread and can also be prepared over open flame or candles.
What are the most common mistakes to avoid when making candle‑baked bread?
Common errors include using water that is too hot (killing the yeast), insufficient rise time, placing candles too close to the pan (causing a burnt bottom), and not covering the pan tightly, which lets steam escape and yields a dry crumb.
Why does this candle‑baked bread recipe use a 30‑minute first rise and a 15‑minute second rise instead of a longer bulk fermentation?
Short rises keep the total preparation time reasonable for emergency situations while still allowing the yeast to develop enough gas for a light crumb. Longer fermentations are possible but require more planning and temperature control.
Can I make candle‑baked bread ahead of time and how should I store it?
Yes. After the first rise, you can refrigerate the dough overnight, then bring it to room temperature for the second rise before baking. Once baked, store the loaf in an airtight container at room temperature for up to two days or freeze for longer storage.
What texture and appearance should I look for when the candle‑baked bread is done?
The crust should be golden‑brown and slightly crisp, while the interior should be airy with a soft, tender crumb. A hollow sound when tapping the bottom indicates it is fully baked.
What does the YouTube channel Eda's Easy Bread Recipes specialize in?
The YouTube channel Eda's Easy Bread Recipes focuses on simple, approachable bread‑making techniques, often highlighting low‑tech or resource‑friendly methods that anyone can try at home.
How does the YouTube channel Eda's Easy Bread Recipes' approach to off‑grid baking differ from other cooking channels?
Eda's Easy Bread Recipes emphasizes using everyday household items—like candles—instead of conventional ovens, providing step‑by‑step guidance for baking in power‑limited situations, which sets it apart from typical bakery‑focused channels.
Last updated: October 31, 2026
