Black bread is a hearty loaf of bread which has rye flour, caraway seeds in it. The bread is a no knead recipe and makes the perfect black bread loaf. Learn how to make best ever black rye bread with step by step pictures.
Black Bread Recipe
I came across this bread in nigella lawson's new show cook, eat and repeat. I was so inspired to try it and immediately i made it. The original recipe calls for irish stout, i skipped that and used plain water.
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This bread is a no knead recipe. You just need a bowl and spoon to mix the dough. All you need is to allow the time to do the magic. I left the dough to ferment for 10 to 12 hours which added nice flavour to the bread.
What is Black Rye Bread?
Rye bread, often known as black bread, is a variety of bread baked with varied quantities of rye flour. It is often denser than wheat flour bread and can be light or dark in colour depending on the type of flour used and the addition of colouring additives. It has more fibre, is deeper in colour, and has a stronger flavour than white bread.
About Black Bread
The New York Times initially published No Knead Bread around ten years ago. This bread does not require kneading, which is why it is so popular. Simply combine all of the ingredients in a mixing dish, stir well, set aside for a few hours to allow the yeast to work its magic, and then bake.
LOVE BREAD MAKING, CHECK OUT BRIOCHE BREAD
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Make sure to check my Soft White Bread recipe and Rye bread recipe.
Black Bread Ingredients
Flour - I used a combination of All Purpose Flour and Dark Rye Flour. Which resulted in a earthy and tasty bread which is soft in texture. Rye Flour makes the bread taste wholesome.
Brown Sugar & Dark Molasses - these two provide sweetness to the bread while making it dark in colour and gives caramel like flavour.
Olive Oil - helps create moist texture in the bread while making the bread tender.
Cocoa Powder - Make sure you're using 100% cocoa powder rather than hot cocoa drink powder. There should be no sugar or milk powder in it, as this would result in a strange-tasting bread.
Egg - egg white is one of the most important ingredient in this bread which makes the bread set and create a soft texture.
Caraway Seeds - rye and caraway seeds are a match made in heaven. It is perfect together.
Salt - salt enhances the taste of the bread while making it delicious.
Dry Yeast - Since this is a no knead bread. Very little yeast is used for making the bread.
How to Make Black Bread
The Dough: mix all dry ingredients in a bowl. mix wet ingredients in a jug. Later mix both together to a sticky dough.
Proofing of the Dough: Leave the dough to rise in a warm spot for 12 to 15 hours. Ideally make the dough by evening and leave it to proof for the whole night. Make the bread in the morning.
Final Proof: Once proofing is done. Spoon this in a loaf pan lined with parchment paper. Leave to rise for 1 to 2 hours.
Egg Washing: Egg wash is must for getting the golden shiny colour on top.
Baking: bake the bread in the mentioned temp and timing.
Serving: leave to bread to cool completely before slicing.
How to Make Black Bread (Stepwise Pictures)
1)Take all your ingredients.
2)Take flour and rye flour in a bowl.
3)Add in cocoa powder
4)Add salt.
5)Add in caraway seeds.
6)Add in yeast.
7)Mix well
8)Now let's mix the wet ingredients. Take water in a jug.
9)Add in brown sugar
10)Add in molasses
11)Add in olive oil.
12)Add in egg white.
13)Mix well.
14)Add the wet mix into the dry.
15)Mix well
16)Now the dough is ready.
17)Cover and leave to ferment for 12 to 15 hours.
18)Now the dough is risen
19)Mix it once.
20)Line a loaf pan with parchment paper.
21)Spoon batter in.
22)Set aside to rise for an hour.
23)Now take the egg yolk.
24)Brush the egg yolk over the bread.
25)Sprinkle seeds over it. I used sesame seeds and caraway
26)Pop it into the oven and bake.
27)now it is baked.
28)Un mould and bake it straight in the rack for 10 mins.
29)Cool it completely before slicing.
Expert Tips
- Use a large mixing bowl to mix the dough. Since it will rise a bit in the 15 hours fermentation time.
- Don't add too much yeast than recommended. Since the dough is fermenting for a long time, ¼ teaspoon is enough.
- You can use ½ all purpose flour and ½ wheat flour instead of complete all purpose flour.
- Use can use fennel seeds, nigella seeds as well.
- Egg white is really important, so don't skip that.
- For really black colour. you can add 1 teaspoon of activated charcoal.
- Baking the loaf after removing from the loaf pan for 10 mins makes it toasty and crispy.
- Lining the load pan with parchment paper is very important. Since the dough is sticky if you skip this step. the bread may not come from the pan.
Storage
- Store black bread wrapped in plastic wrap at room temperature for 2 days.
- Store in fridge in bread box for upto a week.
- Freeze upto a month.
FAQ
What is Rye Flour?
Rye differs from other grains in that it can be grown much further north, in colder temperatures, and in poor soils. As a result, people in the far north, such as Russia, Poland, and northern Germany, consumed a lot of rye bread. Rye bread is chewier and has a stronger flavour than wheat or barley bread.
More Bread & Bun Recipes to try
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No-Knead Black Bread Recipe | Black Rye Bread Recipe
Equipment
Ingredients
- 300 grams All Purpose Flour
- 300 grams Dark Rye Flour
- 500 ml Water
- 3 tablespoon Brown Sugar
- 4 tablespoon Dark Molasses
- 2 tablespoon Olive Oil
- 3 tablespoon Cocoa Powder
- 1 large Egg separated
- 4 teaspoon Caraway Seeds
- 2 teaspoon Salt
- ¼ teaspoon Dry Yeast
Instructions
- Separate egg white and egg yolk. Save the egg yolk in fridge till needed.
- Take a mixing bowl, add in flour, rye flour, salt, cocoa powder, caraway seeds, yeast and set aside.
- Now in a jug, take water, brown sugar, olive oil, molasses, egg white and mix well.
- Pour the wet ingredients into the flour mix and stir using a wooden spoon till combined. Cover the bowl with a towel and set aside somewhere warm for at least 12 to 15 hours. The dough will rise a bit. Once the dough is risen, mix it gently till combined.
- Grease a loaf pan, line with parchment paper and set aside. Now spoon the batter into the loaf pan and set aside till it is risen a bit for 1 to 2 hours. If the weather is warm then it will rise faster. So keep an eye on it.
- Meanwhile preheat oven to 180 degree C. Now brush the top of the bread with egg yolk and sprinkle caraway seeds and sesame seeds. Pop this into a preheated oven and bake for 40 to 45 mins. Now remove it from oven and un mould the bread from the mould.
- Pop it back into the oven, place it straight on the rack and bake for further 10 mins. Remove from oven and cool it completely for at least 3 hours. Slice and serve.
Notes
- Use a large mixing bowl to mix the dough. Since it will rise a bit in the 15 hours fermentation time.
- Don't add too much yeast than recommended. Since the dough is fermenting for a long time, ¼ teaspoon is enough.
- You can use ½ all purpose flour and ½ wheat flour instead of complete all purpose flour.
- Use can use fennel seeds, nigella seeds as well.
- Egg white is really important, so don't skip that.
- For really black colour. you can add 1 teaspoon of activated charcoal.
Storage
- Store black bread wrapped in plastic wrap at room temperature for 2 days.
- Store in fridge in bread box for upto a week.
- Freeze upto a month.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.
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Karen Cooper
Could you give grams to cup measurements?