Morning Glory

Obsessive cook
Staff member
19 Apr 2015
Local time
11:54 PM
Maidstone, Kent, UK
Charcoal powder has no real flavour and is mainly used as a colourant. You really don't need to add the charcoal if you don't want to or can't obtain it - but the bread will not be as dark.


250g Rye flour
150g White bread flour
1 tbsp fennel seeds
1 tbsp caraway seeds
35g pumpkin seeds
1 tsp charcoal powder (optional)
1 tsp Black treacle (molasses)
1 tsp instant coffee
8g salt
7g Instant yeast

  1. Place the flours in a large mixing bowl and mix in the seeds and the charcoal powder. Add the salt and yeast.
  2. Dissolve the black treacle and instant coffee in a small amount of hot water then add just enough cold water to bring the temperature of the liquid down to lukewarm. Add to the mixing bowl.
  3. Slowly add lukewarm water to the bowl, using either one hand or a large spoon to bring the mixture together.
  4. Once the mixture holds together, turn onto a lightly oiled surface and knead until smooth (about ten minutes).
  5. Shape into a ball or oblong and place either on a baking sheet.
  6. Set aside in a warm place loosely covered with cling film and wait until it doubles in size. In a warm kitchen this should take about two hours.
  7. Heat the oven to 180 deg C. and bake for 35 to 40 minutes. There is no need to reshape and prove the bread again before baking.
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