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First time I saw black bread was during random searches in the network. I don’t remember what I was looking for, but I remember my surprise when I saw absolutely and perfectly black bread.

No wholemeal, no rye, not dark malt bread – just black bread.

My first thought was ‘dyes’, but artificial dyes have a specific sugar (and sticky) taste. The bread would have been unbearable.

Squid ink? I tried, and, for me, the smell of the fish is too clear and bread is inedible.

So I began to look for any other clues and I found “bamboo charcoal”. Initially I tried to buy it, but the cost of shipping and product price… not worth the dowry skin. What to replace it with? The answer is trivial – activated carbon.

Tablets, capsules are available in any pharmacy.

Bamboo charcoal, which is commonly used in Japan, is exactly the same as medicinal carbon, available in pharmacies. From other species of trees, but the effect is the same.

Medicinal charcoal is strongly absorbing carbon – binding substances in the gastrointestinal tract (bacterial toxins, bacteria, drugs, products of putrid, flatus) and prevents their absorption from the gastrointestinal tract. For the treatment of poisoning is much more effective than gastric lavage.

If we use coal during the meal, the absorption capacity decreases significantly. So, if we use it to make food – it renders carbon almost ineffective as a drug. We do not have to worry about side effects. In addition, the carbon does not change the taste or smell of food.

After several experiments failed to determine the best dose of dye – 1g of carbon for every 100 g of flour.

Enjoy my little black buns 🙂

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Ingredients:

330 g spelled flour (you can use wheat flour)

4 tbs of coconut oil (or ghee – clarified butter)

200 ml oat milk (any other plant or cow’s milk or water)

1 tsp dry yeast

2 tbs maple syrup (agave syrup or honey)

1 tsp salt

1 tsp freshly ground black pepper

3 – 4 g of active carbon powder (if you can buy it – use bamboo charcoal)

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Preparations:

  • Warm up coconut oil to become liquid, add milk and honey. Leave it aside.
  • Sift the flour into a bowl.
  • Add coal – we pour the capsules (or, if you have a regular tablet, crush them into powder). Mix thoroughly with flour.
  • Add salt, pepper and yeast. Again, mix dry ingredients.
  • Add to flour warm milk with coconut oil and knead the dough.
  • Leave to rise in a warm place for approx. 1 hour.
  • Teach baking tray with baking paper.
  • Tear a small pieces of dough and form buns (I did pretty small, so I had 20 of them), put on a baking sheet and leave for 30 minutes to rise.
  • At this time warm up the oven to 180C (356F).
  • Buns smear with milk, sprinkle with sesame seeds and bake 15 minutes.
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15 Comments

  2. Totalnie mnie zaskoczyłaś tym przepisem, fajnie ,że przekazałaś przy okazji garść potrzebnej wiedzy , bo przede wszystkim zastanawiałam się, czy węgiel nie zmienia smaku, zapachu.
    Takie maleństwa są akurat do Twoich past kolorowych, pięknie , podziwiam. A z przepisu z pewnością skorzystam, ale w innej wersji, wkrótce będą na blogu. POzdrawiam

    • Nie piekłam z mąką kokosową, jednak szybka inspekcja internetu daje podpowiedź, że w przypadku pieczenia nie należy przekraczać 20% zawartości mąki kokosowej. Czyli, jeśli chodzi Ci o wypiek bezglutenowy, to najlepiej użyć mieszanki chlebowej i piątą część zamienić na mąkę kokosową.
      Mąka kokosowa jest też bardziej tłusta, ale to w żaden sposób nie wpływa na koloryzację. Wypieki z dodatkiem tłuszczu mają nieco intensywniejszy kolor.

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