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No knead black bread 60 minutes

This beautiful black loaf of bread is what inspired this website it took me a while to get my hands on some bamboo charcoal powder but 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. I tasted some squid ink in japan before in pasta and in korean gimbap so I assumed that's what they had used. Using squid ink to tint food wasn't particularly appealing to me so I was happy when i learned about Bamboo charcoal.

Getting your hands on it isn't easy especially in Canada. I saw stores on amazon.com that sold it but nothing around my area. I bought a small amount at a health food store where I live but it wasn't much (also crazy expensive). After searching all over I concluded that the best place to get it was in Japan and since i travel there often I assumed it would be relatively easy to get. 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.

Finally found some available for purchase on amazon.co.jp or maybe i wasn't taking to the right people or going to the right places.

Finally found some available for purchase on amazon.co.jp since i lived in temporary housing shipping there wasn't ideal. Luckily a good friend agreed to have it shipped to her place and thankfully it arrived before i left the country. SO that's how i got my hands on bamboo charcoal powder! Wasn't easy but i got it from the best possible source 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. While it doesn't add any distinct flavour

all purpose flour3 cupsbamboo charcoal powder2 tbspsea salt1 tspwater1 1/2 cupsactive dry yeast1/2 tsppoppy seeds1-2 tsp

    2 loaves

  • 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. Make sure everything is mixed together well, your dough should turn a light grey colour. Don't worry, when you add water it will darken.
  • Add the 1 1/2 cups of water gradually, stirring it with a wooden spoon into a relatively cohesive dough. The dough will still be very wet, don't add extra flour.
  • Put a bag over the bowl and let the dough rest anywhere from 9 to 24 hours. Ideally you can just prepare the dough late evening and let it rest overnight, you don't need to do anything to it.
  • Once the dough has risen, remove the plastic bag and place the dough on a lightly floured surface. Shape the dough into a ball, if its 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 so i split the dough in half. 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 and put it back in the oven for 30 minutes If using a dutch oven just put the lid on and put it inside, no foil is required
  • After 30 minutes, take the foil (or lid) off and let it cook for another 7 minutes or so. This is just the bread browns at the top.
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Basic black bread

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Avocado carrot sandwich

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