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This bread is just like my soul, dark and dense. It's fairly easy to whip up and the dark color makes it a show stopper. The inky black color comes from the addition of bamboo charcoal powder, an easy to obtain item available both online and in certain health food stores and Asian markets. Unlike the saltier alternative squid ink, the charcoal powder brings a deep black color to the dough without changing the taste of the final product.

Step 1: Gather Your Ingredients and Get Mixing

For this bread you will need

  • 5 Cups flour
  • 2 1/4 Cups warm (not boiling) water
  • 3 Tablespoons black bamboo charcoal powder
  • 1 Tablespoon active dry yeast
  • 2 Tablespoons oil
  • 1 Tablespoon salt
  • 2 Tablespoons sugar

IN A BOWL, MIX YOUR YEAST, charcoal powder, sugar, and water together thoroughly. Allow them to rest for 5-10 minutes. As it activates, the mixture will begin to bubble and foam. Now is the time to say any incantations you might be partial to over your mix. I prefer the always classic “Double double, toil and trouble” but feel free to use whatever works for you.

GRADUALLY ADD IN YOUR SALT, flour and oil to the foaming mix. As you mix, the dough will come together into
one large lump which should be elastic but not too sticky.

TURN DOUGH OUT onto
a lightly floured surface, and knead briefly for about 2-3 minutes or until the dough is smooth and soft.

Step 2: Time to Rest

PAT THE DOUGH INTO A BALL and place into a bowl. Cover with a towel and allow to rest undisturbed for 10 minutes. After 10 minutes, turn dough out and knead for another 2-3 minutes. Repeat these two steps a total of 5 times and then return dough to the bowl.

STRETCH CLEAR PLASTIC FOOD WRAP over the bowl of dough and let it sit undisturbed in a warm dark corner for 4 hours to allow the yeast to rise. The dough should double in size.

Step 3: It's Getting Hot in Here!

ONCE THE DOUGH HAS RISEN, place it into a well-oiled and floured bread pan.

PREHEAT YOUR OVEN TO 450˚F/230˚C. Brush the top of the bread lightly with the melted butter and sprinkle on the black poppy seeds and a pinch of salt.

COVER THE BREAD PAN WITH ALUMINUM FOIL. Once the oven is at temperature, slide in your bread pans and cook for 25 minutes.

AFTER 25 MINUTES, REMOVE THE FOIL. Allow the uncovered bread to cook for an additional 7-10 minutes.

ONCE YOUR BREAD IS DONE COOKING, remove from the oven and let it cool in the pan for about 15 minutes.

Step 4: NOM NOM NOM...

ONCE YOUR BREAD HAS COOLED for 15 minutes, run a knife around the edge of your bread and gently turn your pan upside down. The bread should pop right out.

SLICE YOUR BREAD and serve while still warm with butter and jam.

FOR A TRULY AMAZING AND DARK TREAT, toast your bread and enjoy with tomato soup, as a dark grilled cheese...anything your little dark heart desires!

YUM!

Step 5: Baguette Variation...

TO MAKE A BAGUETTE STYLE LOAF, follow all the directions above but instead of putting your dough into a loaf pan, roll it out flat into a rectangular shape and to a relatively even thickness of just over 1/2 an inch.

STARTING AT THE LONG END, roll your dough in on itself jelly-roll style. Pinch the seam closed, using a dab of water to help the dough adhere to itself.

PLACE THE DOUGH, seam side down, onto a parchment lined cookie sheet or baking pan. Slice diagonal slices across the top of the bread to keep it from splitting while cooking. Brush the top of the bread lightly with the melted butter and sprinkle on the black poppy seeds and a pinch of coarse salt.

COVER YOUR DOUGH WITH AN ALUMINUM FOIL TENT, making sure it’s not touching the actual dough itself. Once the oven is at temperature, slide in your bread pan and cook for 25 minutes.

AFTER 25 MINUTES, REMOVE THE FOIL. Allow the uncovered bread to cook for an additional 7-10 minutes.

Bone Appetite!

I have even more disgustingly delicious recipes available online both through Instructables.com as well as my blog, The Necro Nom-nom-nomicon. Enjoy and have a deliciously disgusting Halloween!!

<p>Black Like My Soul Bread - the title couldn't get any better. <br>This is fabulous! Thanks for sharing. :-)</p>
<p>OHHHH KAYYYYYyyyyyy..... <br>Now, I'm thinking... black muffins, black pancakes &amp; waffels, hot dog &amp; hamburger buns, pretzels... oh please.. turn off my brain.. .LOL</p>
<p>My only concern is being able to tell when it is done. Looking for brown-ness is not really an option. </p>
really cool and that name is killing me haha
Wow, I've never seen bread like this before! I've seen black bread but only the burnt kind that is completely inedible, nothing like what you've made here.<br>
<p>Thank you! I wanted to do something that was different and still edible. The first try was a DISASTER! I have a friend who is an entomologist (bug lady) who suggested using crickets to give the bread a dark color and unique twist. Oh man...what a train wreck. Not only did it smell funky, but it was literally the most disgusting thing I've ever eaten. So..try two...we pulled out the crickets and used just the bamboo charcoal and it worked perfectly! No more crickets for us (that's the bread in the trash right after we all tried the first (and only) bites).</p>
<p>Does the charcoal powder have a flavor?</p>
<p>No. Much like my sense of humor, bamboo charcoal powder is totally tasteless.</p>
I'm dead XD
<p>This is really cool, I'll look into bamboo charcoal</p>
<p>It's pretty awesome stuff! I'm using it in pasta and pastry as well and it's been very successful. I'll post more tutorials as I go.</p>

About This Instructable

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Bio: Just a writer living in Hollywood making ends meet by doing costume design and props on the side!
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