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Black Bread Recipe

Black Bread Recipe - Simple Easy Meals

I remember the first time I stumbled upon black bread. It was at a charming little café on a rainy afternoon. The rich, dark loaf beckoned to me, promising something unique. After that, I couldn’t help but dig deeper into its origins and baking techniques.
 It turns out that black bread isn’t just a treat; it’s a delicious and nutritious option deeply rooted in various cultures. Today, I want to share not just any black bread recipe but one that’s genuinely delightful and satisfying.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 16
Course: Side Dish
Cuisine: Middle Eastern
Calories: 57
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons dark corn syrup or robust molasses
  • 1 1/8 cups lukewarm water
  • 1/4 to 1 teaspoon lightly crushed fennel seeds
  • 2 tablespoons raw apple cider vinegar
  • 1 1/4 teaspoons fine table salt
  • 3 tablespoons black cocoa powder
  • 1 teaspoon espresso powder or finely ground instant coffee
  • 2 1/2 cups King Arthur Unbleached Bread Flour
  • 1 tablespoon unsweetened applesauce
  • 2 tablespoons unsalted butter, softened
  • 1 cup King Arthur Organic Medium Rye Flour
  • 1/2 teaspoon ground caraway seeds
  • 1 3/4 teaspoons instant yeast

Method
 

Step 1: Preparing the Dough
  1. In a mixing bowl, combine lukewarm water and dark corn syrup or molasses. Stir well to dissolve before adding in the instant yeast. Allow it to sit for about 5-10 minutes until it bubbles and activates. It’s like a bubbling potion setting the stage for your baking adventures!
Step 2: Mixing Ingredients
  1. Once the yeast is frothy, mix in the apple cider vinegar, fennel seeds, and salt. Next, sift in the black cocoa powder and the rye flour. Alternatively, add half of the unbleached bread flour. Use a wooden spoon or your hands to blend the dough.
Step 3: Kneading the Dough
  1. Sprinkle additional bread flour on a clean countertop. Transfer your dough onto the floured surface. Knead it with your hands for about 8-10 minutes. You want a smooth dough that springs back when pressed. This process builds the gluten structure, crucial for the final texture.
Step 4: First Rise
  1. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about an hour. You’ll notice it expands; this is the yeast working its magic!
Step 5: Shaping the Loaf
  1. After the first rise, punch down the dough to release the air. Form it into a loaf shape. Place it into a greased 9x5-inch loaf pan while lightly pinching the seams together.
Step 6: Second Rise
  1. Cover the pan with the towel again and let it rise for another 30-45 minutes. Look for it to double in size. This second rise ensures a light and airy bread!
Step 7: Baking the Bread
  1. Preheat your oven to 375°F (190°C) while the loaf rises. Once it’s ready, pop it into the oven, and bake for about 30-35 minutes or until the top is firm and sounds hollow when tapped.
Step 8: Cooling the Bread
  1. Remove the bread from the oven, allowing it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack for complete cooling. Slice when it’s at room temperature. Trust me; waiting is the hardest part!

Notes

  • Use Fresh Ingredients: Check the expiration dates on your yeast and flours. Fresh ingredients can make a difference in your bread's rise and flavor.
  • Be Patient with Rising: Don’t rush the rising times. Environmental factors like temperature can affect this; give your dough time to double in size.
  • Experiment with Flavors: Feeling adventurous? Add other spices or seeds for a twist!
  • Keep it Moist: If the dough feels dry while kneading, add a few drops of water gradually. Conversely, if it's too wet, sprinkle more flour.
  • Store Properly: Once baked, let the bread cool down completely before storing. Placing warm bread in a container can create moisture, leading to mold.