Black Like My Soul Bread

*This post may contain affiliate links.  Read my full disclosure here.

This bread is just like my soul, dark and dense. It’s fairly easy to whip up and the dark color makes it a show stopper. The inky black color comes from the addition of bamboo charcoal powder, an easy to obtain item available both online and in certain health food stores and Asian markets. Unlike the saltier alternative squid ink, the charcoal powder brings a deep black color to the dough without changing the taste of the final product.

This recipe makes two loaves.

For this bread you will need

  • 5 Cups flour
  • 2 1/4 Cups warm (not boiling) water
  • 3 Tablespoons black bamboo charcoal powder*
  • 1 Tablespoon active dry yeast
  • 2 Tablespoons oil
  • 1 Tablespoon salt
  • 2 Tablespoons sugar

IN A BOWL, MIX YOUR YEAST, charcoal powder, sugar, and water together thoroughly. Allow them to rest for 5-10 minutes. As it activates, the mixture will begin to bubble and foam. Now is the time to say any incantations you might be partial to over your mix. I prefer the always classic “Double double, toil and trouble” but feel free to use whatever works for you.black sludge

GRADUALLY ADD IN YOUR SALT, flour and oil to the foaming mix.

sludge and flour mixture

As you mix, the dough will come together into one large lump which should be elastic but not too sticky.

dough resting

TURN DOUGH OUT onto a lightly floured surface, and knead briefly for about 2-3 minutes or until the dough is smooth and soft.

PAT THE DOUGH INTO A BALL and place into a bowl. Cover with a towel and allow to rest undisturbed for 10 minutes. After 10 minutes, turn dough out and knead for another 2-3 minutes. Repeat these two steps a total of 5 times and then return dough to the bowl.

dough under wrap

STRETCH CLEAR PLASTIC FOOD WRAP over the bowl of dough and let it sit undisturbed in a warm dark corner for 4 hours to allow the yeast to rise. The dough should double in size.

ONCE THE DOUGH HAS RISEN, divide in half (or keep it in one huge mega-loaf) and place your pieces into well-oiled and floured bread pans.

PREHEAT YOUR OVEN TO 450˚F/230˚C. Brush the top of the bread lightly with the melted butter and sprinkle on the black poppy seeds and a pinch of coarse salt.

COVER THE BREAD PAN WITH ALUMINUM FOIL, making sure it’s not touching the actual dough itself. Once the oven is at temperature, slide in your bread pans and cook for 25 minutes.

AFTER 25 MINUTES, REMOVE THE FOIL. Allow the uncovered bread to cook for an additional 7-10 minutes.

loaf pan baked

ONCE YOUR BREAD IS DONE COOKING, remove from the oven and let it cool in the pan for about 15 minutes.

ONCE YOUR BREAD HAS COOLED for 15 minutes, run a knife around the edge of your bread and gently turn your pan upside down. The bread should pop right out.

black bread vertical watermark

SLICE YOUR BREAD and serve while still warm with butter and jam.

FOR A TRULY AMAZING AND DARK TREAT, toast your bread and enjoy with tomato soup, as a dark grilled cheese…anything your little dark heart desires!

TO MAKE A BAGUETTE STYLE LOAF, follow all the directions above but instead of putting your dough into a loaf pan, roll it out flat into a rectangular shape and to a relatively even thickness of just over 1/2 an inch.

STARTING AT THE LONG END, roll your dough in on itself jelly-roll style.  Pinch the seam closed, using a dab of water to help the dough adhere to itself.

PLACE THE DOUGH, seam side down, onto a parchment lined cookie sheet or baking pan.  Slice diagonal slices across the top of the bread to keep it from splitting while cooking. Brush the top of the bread lightly with the melted butter and sprinkle on the black poppy seeds and a pinch of coarse salt.

COVER YOUR DOUGH WITH AN ALUMINUM FOIL TENT, making sure it’s not touching the actual dough itself. Once the oven is at temperature, slide in your bread pan and cook for 25 minutes.

AFTER 25 MINUTES, REMOVE THE FOIL. Allow the uncovered bread to cook for an additional 7-10 minutes.

Black baguette.jpg

YUM!

black bread

As we say in hell…Bone appetite

Like what you see?  Want to see more?  Help me keep making my disgusting creations by visiting my Patreon page.

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*This post may contain affiliate links.  Read my full disclosure here.

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THIS WORK IS LICENSED UNDER A CREATIVE COMMONS ATTRIBUTION-NONCOMMERCIAL, NO-DERIVATIVES 2.5 INTERNATIONAL LICENSE.  YOU’RE WELCOME TO MAKE ANYTHING AND EVERYTHING SHOWCASED ON THE NECRO NOM-NOM-NOMICON, BUT MAY NOT DO IT FOR COMMERCIAL OR FINANCIAL GAIN.  YOU MAY NOT COPY, DISTRIBUTE OR MODIFY THESE RECIPES IN ANY WAY WITHOUT EXPRESS WRITTEN PERMISSION FROM THE NECRO NOM-NOM-NOMICON.  NO RECIPE, TUTORIAL OR PROJECT MAY BE USED FOR COMMERCIAL OR PROFIT USE.
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11 comments

  1. I truly love your blog.. Very nice colors
    & theme. Did you create this site yourself? Please reply back as I’m looking to create my own site and would love to know where you got this from
    or just what the theme is called. Cheers!

    Like

    • I wouldn’t see why not! The flavor is so mild that it’s easily covered by whatever you mix it with. I wouldn’t suggest trying to color sweets with squid/cuttlefish ink because it’s briny, but the bamboo charcoal is pretty much just dark and tasteless (much like my sense of humor.) Hope this helps!

      Liked by 1 person

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