basic black bread
1 loaf — 140 minutes
Introducing, my basic black bread recipe. This bread is super light and fluffy, it's great great for morning toast or sandwiches.
I've been reading up a lot about bread, there's so many kinds out there. I wanted to understand how the ingredients we add, can change the texture of the bread. Also read about the differences in temperature, to knead or not to knead etc.
Truth is, it depends on the type of bread you want.
I wanted to make a sandwich bread with a light crumb, the kind that bounces back when touched.
The one I made this time has more fat, which in turn makes it softer and fluffier. The fat that you use will also change the texture/taste of the bread. A lot of people wont like the idea of adding 'fat' to a recipe, know that fat isn't synonymous with unhealthy. Too much of it can be bad, but in moderation there really isn't anything to worry about. It also depends on what fat you choose, there are good and bad kinds of fat.
There are many things you can do to help soften your bread, like brushing the outside with a little oil or fat. Do this as soon as you take it out of the oven, it will make the outside less crunchy. You can also substitute nut milk for the water, if you want a richer taste. There are so many different things to think about when baking!
I made this loaf for a brunch I had with friends, we wanted to have fondue with a set I got as a gift during the holidays. We cut the loaf into cubes, and dunked them in! Soft bread is perfect for fondue!
So there you have it! A basic black bread!
Burger buns: Repeat steps 1 to 6 in the recipe below. Instead of forming into a 'cigar' shape at step 7,divide into 8 pieces and shape into a tight ball. Sprinkle baking sheet with some cornmeal and put buns on top. Cover and let rise for another 45 minutes in the warmed oven. Take buns out of oven, brush lightly with 15 ml (1 tbsp) of coconut oil (for browning) and put white sesame seeds on top. Bake uncovered for 20 minutes at 180 °C (350 °F). Let cool on a pile of towels or cooling rack.
Hot dog buns: Repeat steps 1 to 6. Divide through into 15 pieces and shape into small cylinders (or general elongated hot dog shape). Sprinkle baking sheet with some cornmeal and put buns on top. Cover and let rise for another 45 minutes in the warmed oven. Take buns out of oven, brush lightly with coconut oil. Bake uncovered for 20 minutes< at 180 °C (350 °F). Let cool on a pile of towels or cooling rack.
- maple syrup 15 ml
- water 240 ml, warm
- active dry yeast 5 g
- canola oil 15 ml
- all purpose flour 180 g
- whole wheat flour 180 g
- bamboo charcoal powder 5 g
- salt 1.25 g
- white sesame seeds 5 g
- corn semolina 15 g
- coconut oil 15 ml
- In a large bowl, stir 15 ml (1 tbsp) of maple syrup in 240 ml (1 cup) of warm water until dissolved. Sprinkle 5 g (1 tsp) of active dry yeast, let sit for 10 minutes.
- Sift 180 g (1 1/2 cups) of all purpose flour, 180 g (1 1/2 cups) of whole grain flour, 1.25 g (1/4 tsp) of salt and 5 g (1 tsp) of bamboo charcoal powder together in a separate bowl. Once flours are mixed evenly enough.
- Add 15 ml (1 tbsp) of canola oil to the water mix, then stir in 60 g (1/2 cup) of the flour mix with a wooden spoon. Keep adding flour a 60 g (1/2 cup) at a time, until the dough stops sticking to the sides.
- Put ball of dough on lightly floured counter-top and start kneading, add a bit of flour everytime it starts to stick to your hands. Knead for 15 minutes. You may not use up all of your flour, if there's still a lot left and your dough is nice smooth don't add any more. Don't want to risk drying it out.
- Heat up oven at the very lowest setting. This will be our warm place for bread rising.
- Grease up a bowl and put the dough, rolling it once to cover all sides. Cover with a cloth and place in oven. Let rise for 45 minutes.
- Your bread should have doubled in size. Take bread out of oven, knead a few times and shape into a 25-28 cm cigar-shape. Sprinkle some corn semolina on a baking sheet and place bread on top - this will keep it from sticking. Slash the top of the bread in the middle with a knife, doing this will keep the ends of the bread from splitting. Mist top of bread lightly with water, then add white sesame seeds. Press lightly to make them stick. Cover loaf with a cloth, put back in oven to rise for an additional 45 minutes. If you don't want a traditional bread shape, put bread in a greased loaf pan to rise.
- Turn oven up to 180 °C (350 °F) . Bake for 30 minutes, or until it sounds hollow when tapped at the bottom.
- Brush sides lightly with coconut oil, then let cool on a pile of towels or a cooling rack.