"Black & White" Charcoal Bread Loaf

The "Black & White" loaf is a striking bread made from two kinds of yeast dough: a regular white one and a black one made with activated-charcoal flour. The sheets are stacked, brushed with melted butter, and rolled up, so the slice shows a black-and-white pattern. It bakes for 30 minutes at 200°C with steam - I really recommend giving it a try.

"Black & White" Charcoal Bread Loaf

A rolled yeast loaf made from white and black charcoal dough, with a striking two-tone slice.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Rising time 1 hour hr 40 minutes mins

Total Time 2 hours hrs 40 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

White dough

• 100 ml milk
• 30 ml water
• 10 g fresh yeast
• 270 g flour
• 0.5 egg
• 1 tsp sugar
• 0.5 tsp salt
• 20 ml olive oil
• 10 g butter melted

Black dough

• 100 ml milk
• 30 ml water
• 10 g fresh yeast
• 150 g flour
• 120 g black (activated-charcoal) flour
• 0.5 egg
• 1 tsp sugar
• 0.5 tsp salt
• 20 ml olive oil
• 10 g butter melted

Method

 

1. For each dough, dissolve the yeast in warm liquid, add the salt and sugar, and stir. Sift in the flour and pour in the olive oil.
   
2. Knead both doughs - white and black. Cover the bowls with plastic wrap and leave in a warm place for one hour.
   
3. This is how the dough should rise.
   
4. Turn the dough out onto a floured surface and roll each piece into a rectangular sheet. Stack one on top of the other, brushing each layer with melted butter.
   
5. Roll up into a tight log, pinch the seam well, and roll the ends smooth. Transfer to a baking tray, score the top, and let proof for 30-40 minutes, then brush with beaten egg.
   
6. Bake the loaf in an oven preheated to 200°C for 30 minutes, with a tray of boiling water on the bottom rack for steam.
   
7. Let the finished loaf cool completely. Enjoy!
   

Tips

• If you don't have charcoal flour, use regular flour and add 8 g of activated charcoal, crushed into a powder.
• A tray of boiling water in the oven creates steam: without it the crust will turn out dry and tough.