“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.”
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.
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.
Similar Recipes,
Whole Wheat Buns
Hamburger Buns
Masala Buns
Butter Buns
Egg Buns
Pav Buns
LOVE BREAD MAKING, CHECK OUT BRIOCHE BREAD
HOW TO MAKE BLACK BREAD RECIPE
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.
TIPS FOR MAKING BEST NO KNEAD BLACK BREAD
- 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, 1/4 tsp is enough.
- You can use 1/2 all purpose flour and 1/2 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 tsp 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.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
Ingredients
- 300 grams All Purpose Flour
- 300 grams Dark Rye Flour
- 500 ml Water
- 3 tbsp Brown Sugar
- 4 tbsp Dark Molasses
- 2 tbsp Olive Oil
- 3 tbsp Cocoa Powder
- 1 Egg
- 4 tsp Caraway Seeds
- 2 tsp Salt
- 1/4 tsp 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 atleast 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, 1/4 tsp is enough.
- You can use 1/2 all purpose flour and 1/2 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 tsp 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
Pictorial:
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)Unmould and bake it straight in the rack for 10 mins.
29)Cool it completely before slicing.
Leave a Reply