How To make Black Bread

Let’s Bake No-Knead Rye Bread

This is a light rye bread perfect for sandwiches and soup. No kneading required. Here's the recipe:

400 g bread flour (scant 3 cups)
100 rye flour (1/2 cup)
325 g water (1-1/2 cups)
1-1/2 tsps instant yeast
2 tsps sea salt
2 tsps caraway seeds
Mix of sesame, poppy seeds

Cheesecake Factory Brown Bread Recipe

I can’t believe I Kept going to Cheesecake Factory all this time when I could’ve just made this bread at home. That’s right I’m talking about the free chocolatey brown bread that you get right when you say down at Cheesecake Factory.
It’s the main reason I go to Cheesecake Factory. Use this recipe to make the awesome bread right in your own home kitchen.

Timeline
0:00 - Broll
0:19 - Intro
0:45 - Yeast Mixture
1:07 - Make Dough
3:23 - Making Baguette
4:14 - Bake
4:30 - Final Thoughts

Ingredients List

For Yeast Mixture
1 1/2 cup or 375ml water
1 tbsp or 12g sugar
1 packet or 7g yeast

For Dough
2 cups or 240g bread flour
1 3/4 cups or 210g wheat flour
2 tsp or 12g salt
1 tsp or 2g instant coffee
2 tsp or 4g cocoa powder
1/4 cup or 85g honey
2 tbsp or 40g molasses
1 tbsp or 14g butter
1 tsp or 5g oil

Method

I like to start by preparing the yeast mixture. To make the yeast mixture we’re gonna take about 1 1/2 cup or 375ml of water to which we’re going to add 1 tablespoon or 12g of sugar and one packet or 7g of dry active yeast. Stir everything up nicely and put it to the side for 5-10 mins or until bubbles form. Then we’re gonna take about 2 cups or 240g of bread flour and 1 and 3/4 cups or 210g of wheat flour. By the way, you can use all-purpose flour instead of bread flour and it turns out fine. Next Add, 2 tsp or 12g salt, 1 tsp or 2g instant coffee, 2 tsp or 4g cocoa powder. Mix all of the dry ingredients up then add 1/4 cup or 85g honey, tbsp, or 40g molasses. Start mixing it. You can use a mixer or do it by hand. Knead until dough becomes soft, while kneed add about 1 tbsp or 14g butter. Finally, shape the dough into a ball and cover it with 1 tsp or 5g oil . Let it rest for 1 hour. After one hour you wanna take out your dough and Lightly dust it with some flour. Some people don’t like to use flour you can also wet your hands and work the dough. At this step, you are removing any air remaining in the dough. Doing this will remove any air pockets and help make a finer bread. I cut this dough ball into 4 smaller balls. You can shape them in any way you like I went for small baguettes shaped bread. Next, we will add some oatmeal on a plate. We’re gonna top our bread off with some oatmeal as that’s how this bread served at the Cheesecake Factory. To apply the oatmeal first take some water and apply it on top of your bread then place your dough on the plate. For added measure sprinkle some more oatmeal from the top so it adheres properly. Again we are gonna let dough reset for another hour before baking. Finally, bake it at 350°F or 180°Celciius for about 30 to 35 minutes. Once you take it out from the oven wait for at least 15 minutes before cutting the bread. That's pretty much it. Hope you like and enjoy it!

Intro Music
Buddha by Kontekst
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Background Music
chill. by sakura Hz
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#breadrecipe #breadmaking

Latvian Dark Caraway Bread Recipe | EU Politics Explained by Baking Latvian Dark Caraway Bread

Rupjmaize, the spicy caraway black bread eaten by Latvians, combines many ingredients that people brought to Latvia over the centuries. A Rupjmaize must be smooth and round like a wooden snowshoe with some ice still shining on it. Bread in Latvia is sacred and baking it is a ritual for the Latvians, during which the loaf is blessed using symbols from Latvian mythology. Folk wisdom says: He who still chews on a piece of bread must not pass through a door, for with him will also leave the blessing that the bread brought upon the house.

For more delicious bread recipes from across Europe, head over to our DW Baking Bread Page:

#BakindBread #Latvia
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How to Make a Black Charcoal Sourdough Loaf | Charcoal Bread Recipe

This black charcoal sourdough bread is the perfect spooky Halloween bake. It has a light and open crumb and super soft texture. Goji berries popping with sweetness and contrasting the blackness with their bright red colour it is sure to impress anyone.

Activated charcoal is commonly used to help with digestion, but it is also quite popular for creating black foods. It has no flavour so the only thing you get from it is the colour. Goji berries are sweet and tangy, and they are a superfood. Since the bread is naturally leavened, we have all kinds of heathy things going on in here. It may look dark and spooky, but it’s actually good for you.

You can find the charcoal powder and goji berries in my Amazon stores linked below. The bread only requires a little bit of each, but they have other uses so you do not have to worry about having bags of ingredients that will never get used up. Charcoal powder can be used to whiten teeth as funny as that may seem. And goji berries can be incorporated in your daily diet for extra vitamins, minerals, and antioxidants.

The recipe is straight forward made with a leaven and then cold proofed for extra flavour. You can modify the recipe and bake the bread on the same day if you like.

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Principles of Baking
The Steps of Baking
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Chapters
0:00 Intro
0:56 Ingredients & equipment
1:47 Making the leaven
2:47 Mixing the dough
4:24 Bulk proof & folding
7:00 Pre-haping & resting
7:37 Final shaping
8:56 Cold proof & baking
10:56 The result
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The Ultimate Russian Borodinsky Dark Rye Bread - Making A Soviet Classic Better

This recipe for the famous Russian Borodinsky bread hits all the authentic flavors. It's made with rye sourdough and uses the original flavors of coriander, caraway, and molasses. This rye bread is light in texture, high in flavor, and easy to prepare even for a novice baker.

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------Chapters-------

00:00 - Intro
00:24 - what is Borodinsky bread
02:13 - Making a rye pre-ferment
02:42 - Ingredients needed
03:15 - Making the dough
04:02 - Resting and fermenting the dough
04:23 - Preparing the baking tin
05:26 - Pre-shape the dough and bench rest
06:14 - Final shape and proof
07:00 - Dough when ready to bake
07:10 - Baking instructions
07:39 - Baked bread and cooling down instructions
07:48 - Slicing the bread
08:20 - Serving suggestions
09:40 - Outro

--------------Rye starter recipe--------------



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Russian Folk Song - Troika (balalaika) By JustVeee

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I advise against cup and spoon measures as it's not an accurate measuring system.

Preferment:
250 grams (1.06 cups) water
150 grams (0.6 cups ) rye starter(or any sourdough starter)
200 grams (1.25 cups) rye flour

Dough:

625 grams (all of the preferment)
280 grams (1.18 cups) water
350 grams (2.5 cups) white bread flour
100 grams (0.8 cups) wholemeal flour
50 grams (0.4 cups) rye flour
15 grams (2.5 teaspoons) salt
60 grams (0.2 cups) molasses
40 grams (4 tablespoons) 100% pure dark cocoa powder
10 grams (4 teaspoons) caraway seeds(freshly ground works best)
12 grams (4 teaspoons) coriander seeds(kept whole)

**Cocoa powder is unconventional but it gives the bread amazing texture and depth of flavor. Much better than malted rye flour. Using it does not make your bread taste of chocolate)))

** Malted rye was used to provide the yeast with more sugars to ferment in extremely cold weather years ago. This practice is obsolete and the amylase in the rye starter along with the molasses does a perfect job of proving the natural yeast with plenty of food. Just in case anyone was wondering.

Original soviet recipe:

100 g sourdough starter
700 g water
650 g rye flour
100 g wholemeal flour
50g malted rye flour
8g salt
40g sugar
30g. molasses
10g caraway seeds
10g coriander seeds

Yeasted Recipe:

750 g water
650 g rye flour
150 g wholemeal flour
50g malted rye flour
10g instant yeast
8g salt
40g sugar
30g. molasses
10g caraway seeds
10g coriander seeds

Professional Baker Teaches 100% Rye, Volkornbrot... Only 3 Ingredients!

Try making a pure Rye Bread... the flavor is deep and wonderful. You won't be dissatisfied.
If you like these videos, you may be interested in checking out our online academy.