Charcoal bread appears to be all the rage, popping up in bakeries and on cafe menus from Melbourne to Bangkok! This intriguing bread turns even the simplest of meals into something special. While we cannot say definitively that adding the charcoal does anything other than simply change the colour, the AA team are convinced it makes for a softer loaf.
Activated charcoal can usually be found in health food stores (make sure it's food grade!). While it certainly has its healthy properties, unless you eat the whole loaf you probably won't get enough of it to experience them. If you do happen to eat the whole loaf (we've all been there!), simply write it off as taking supplements... that works, right?
P.S. Want one of our beautiful handmade Tasmanian Oak bread knives pictured above? Check them out here.
Makes 1 loaf
dairy free, vegetarian, vegan
400g baker’s flour
2 tsp food-grade activated charcoal
1 tsp dried yeast
1 tsp fine salt
300g warm water
Place flour, charcoal, yeast, salt and water in TM bowl, mix for 6 seconds, speed 6.
Knead for 2 minutes, interval speed. You are looking for a sticky consistency where the dough adheres to the bottom of the TM bowl, but releases from the side of the bowl. Add more flour if dough sticks to sides of the TM bowl.
Place dough into an oiled bowl. Use a spatula to rotate the dough in the bowl coating completely in oil. Cover with a tea towel and set aside in a warm place to double in size.
Once dough has doubled in size, tip onto a lined baking tray. Shape into a tight round by tucking the dough underneath itself using the edge of your palms. Oil your hands if sticking. Flour can be used if necessary, although the finished product is better if no flour has been used in shaping.
Spray with water and set aside to prove for 30 minutes.
Preheat oven to 230°C.
Place loaf in oven and bake for 30 minutes, or until cooked through and hollow sounding top and bottom when tapped.
Allow to cool for a minimum of 15 minutes prior to slicing.