Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Basic Black Bread

Servings: 8

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• maple syrup (15 ml)
• water (240 ml, warm)
• active dry yeast (5 g)
• olive oil (15 ml)
• all purpose flour (180 g)
• whole wheat flour (180 g)
• bamboo charcoal powder (5 g)
• salt (1.25 g)
• white sesame seeds (5 g)
• corn semolina (15 g)
• coconut oil (15 ml)

Directions

• In a large bowl, stir 15 ml (1 tbsp) of maple syrup in 240 ml (1 cup) of warm water until dissolved. Sprinkle 5 g (1 tsp) of active dry yeast, let sit for 10 minutes.
• Sift 180 g (1 1/2 cups) of all purpose flour, 180 g (1 1/2 cups) of whole grain flour, 1.25 g (1/4 tsp) of salt and 5 g (1 tsp) of bamboo charcoal powder together in a separate bowl. Once flours are mixed evenly enough.
• Add 15 ml (1 tbsp) of olive oil to the water mix, then stir in 60 g (1/2 cup) of the flour mix with a wooden spoon. Keep adding flour a 60 g (1/2 cup) at a time, until the dough stops sticking to the sides.
• Put ball of dough on lightly floured counter-top and start kneading, add a bit of flour everytime it starts to stick to your hands. Knead for 15 minutes. You may not use up all of your flour, if there's still a lot left and your dough is nice smooth don't add any more. Don't want to risk drying it out.
• Heat up oven at the very lowest setting. This will be our warm place for bread rising.
• Grease up a bowl and put the dough, rolling it once to cover all sides. Cover with a cloth and place in oven. Let rise for 45 minutes.
• Your bread should have doubled in size. Take bread out of oven, knead a few times and shape into a 25-28 cm cigar-shape. Sprinkle some corn semolina on a baking sheet and place bread on top - this will keep it from sticking. Slash the top of the bread in the middle with a knife, doing this will keep the ends of the bread from splitting. Mist top of bread lightly with water, then add white sesame seeds. Press lightly to make them stick. Cover loaf with a cloth, put back in oven to rise for an additional 45 minutes. If you don't want a traditional bread shape, put bread in a greased loaf pan to rise.
• Turn oven up to 180 °C (350 °F). Bake for 30 minutes, or until it sounds hollow when tapped at the bottom.
• Brush sides lightly with coconut oil, then let cool on a pile of towels or a cooling rack.

Nutrition Data (Per Serving)