No-Knead Black Bread Recipe | Black Rye Bread Recipe
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.
Equipment
standard loaf pan
Parchment Paper
Mixing Bowl
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
Nutrition Facts
No-Knead Black Bread Recipe | Black Rye Bread Recipe
Serving Size
1 Loaf
Amount per Serving
Calories
289
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
0.002
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
19
mg
6
%
Sodium
480
mg
21
%
Potassium
307
mg
9
%
Carbohydrates
56
g
19
%
Fiber
5
g
21
%
Sugar
10
g
11
%
Protein
7
g
14
%
Vitamin A
30
IU
1
%
Vitamin C
0.2
mg
0
%
Calcium
43
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.