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.
Ingredients
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
Method
Ingredients
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
Method
- Place the flours in a large mixing bowl and mix in the seeds and the charcoal powder. Add the salt and yeast.
- 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.
- Slowly add lukewarm water to the bowl, using either one hand or a large spoon to bring the mixture together.
- Once the mixture holds together, turn onto a lightly oiled surface and knead until smooth (about ten minutes).
- Shape into a ball or oblong and place either on a baking sheet.
- 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.
- 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.