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No knead black bread

60 minutes - 2 loaves

This black loaf of bread is what inspired this website. It took me a while to get my hands on bamboo charcoal powder, now that i have it, i will be baking a ton of these! Some months ago, I stumbled upon an image of an all-black loaf. I didn't know you could get bread to be that dark.

Getting your hands on bamboo charcoal isn't easy. I saw stores on amazon.com that stocked it, but nothing in my area. I bought a small amount at a health food store where I live, but it was a very small jar (also crazy expensive). After much searching, I concluded that the best place to get it was in Japan. I assumed it would be relatively easy to get over there, wrong again. It's almost impossible to purchase in store, or maybe i wasn't taking to the right people, or going to the right places.

I finally found some available for purchase on amazon japan. Since i lived in temporary housing, shipping there wasn't ideal. Luckily, a good friend agreed to have it shipped to her place and it arrived before i left the country! That's how i got my hands on bamboo charcoal powder! Wasn't easy, but i got it from the best possible source! I got it through Taketora, they've been growing and making things out of bamboo for years and years. They're true artisans.

Cooking with bamboo charcoal is a breeze, you don't need to add much to make your food black. It doesn't add taste to a recipe either, it's purely aesthetic.

Happy cooking!

Rekka

Ingredients

All purpose flour3 cupsBamboo charcoal powder2 tbspSea salt1 tspWater1 1/2 cupsActive dry yeast1/2 tspPoppy seeds1-2 tspAll purpose flour3 cupsBamboo charcoal powder2 tbspSea salt1 tspWater1 1/2 cupsActive dry yeast1/2 tspPoppy seeds1-2 tsp

Instructions

In a bowl, mix in 3 cups of all purpose flour, 2 tbsp of bamboo charcoal powder, 1 tsp of salt and 1/2 tsp of active dry yeast. Mix well, your dough should turn a light grey colour. When you add water it will darken.Add the 1 1/2 cups of water gradually, stirring it with a spoon into a relatively cohesive dough. The dough will be very wet, no need to add extra flour.Put a bag over the bowl, and let the dough rest anywhere from 9 to 24 hours. Ideally, prepare the dough late evening and let it rest overnight, you don't need to do anything to it.The next morning, remove the plastic bag and place the dough on a lightly floured surface. Shape the dough into a ball. If too wet to handle, put some flour on your hands. You can make either one large loaf or two small ones with this recipe, i like to make two. Cover with plastic wrap.Pre-heat your oven to 450F, and place your bread pan or dutch oven in it. Once it's done pre-heating, take out the pan and put your dough inside, sprinkle some poppy seeds and press lightly to get them to stick.Cover the bread pan with aluminum foil (or lid) and put it back in the oven for 30 minutesAfter 30 minutes, take the foil (or lid) off and let it cook for another 7 minutes or so.
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