Activated charcoal bread is something else: great flavor, an airy texture and a crunchy crust. The charcoal here acts as a coloring agent and also makes the crumb especially airy. Highly recommend baking this and trying it!
Activated Charcoal Bread
Yeast bread with activated charcoal: a striking color, an airy crumb and a crunchy crust. Baked with steam for a better crust.
Ingredients
Method
- Dissolve the yeast, 1 tsp sugar and 1 tbsp flour in warm water. Let sit for about 10 minutes so the yeast activates.
- Sift the flour into a deep bowl, add the salt and charcoal powder, and mix.
- Pour in the yeast mixture and the olive oil. Knead the dough and leave in a warm place for 1.5 hours.
- Knock back the risen dough and knead for another couple of minutes. Shape the loaf on a floured baking sheet and let it rise for another 40 minutes or so in a warm place.
- Score the bread and dust with flour. Preheat the oven to 240 C, place a tray at the bottom and pour a cup of boiling water onto it. Bake with steam for about 10 minutes.
- Remove the tray and bake for another 20 minutes at 220 C. Let the finished bread cool - and enjoy. Bon appetit!
Notes
Activated charcoal acts as a coloring agent and makes the crumb airier. With 8 g of charcoal the color comes out gray - for truly black bread you'll need more charcoal.
Tips
- Color: with 8 grams of charcoal, the crumb comes out gray, not black. If you're after truly black bread, you'll need more charcoal.
- Preparation options: this bread can be made with sourdough, with ready-made charcoal powder, or in a bread machine - the recipe is easy to adapt to your own habits.
Leave a Reply