How To make Black Bread
1 Envelope dry yeast
1 ts Sugar
1/4 c Warm water (105 - 115 F)
1/2 oz Unsweetened chocolate
1 tb Margarine
1 1/4 c Water
1/4 c Dark molasses
2 tb Apple cider vinegar
1 tb Salt
1/2 c All-Bran cereal
2 To 2 3/4 cups all-purpose
-flour 1 1/2 c Rye flour
Makes 2 loaves Sprinkle yeast and sugar over 1/4 cup water; stir to dissolve. Let stand until foamy, about 10 minutes. Melt chocolate and margarine with 1 1/4 cups water in large bowl set over gently simmering water. Stir until smooth. Remove from over water. Blend in molasses, vinegar and salt. Mix in cereal. Let cool. Grease large bowl. Blend yeast into cereal mixture. Gradually stir in 2 cups all-purpose flour and rye flour. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes, kneading in up to 3/4 cup more all-purpose flour if necessary to form workable dough. Add dough to prepared bowl, turning to coat entire surface. cover and let rise in warm draft-free area until doubled in volume, about 2 hours. Grease two 3x2x7-inch loaf pans. Punch dough down. Turn out onto lightly floured surface and let rest 3 minutes. Knead 3 minutes. Divide dough in half. Roll each into 7x8-inch rectangle. Starting with long side, roll dough up into cylinder. Tuck ends under and pinch seam to seal. Place seam side down in prepared pans. Cover and let rise in warm draft-free area until doubled, about 1 1/2 hours. Preheat oven to 375 F. Bake until loaves sound hollow when tapped on bottom, about 45 minutes. Remove bread from pans. Let cool completely on rack before serving. Bon Appetit
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How To Make Black Sourdough Bread #Shorts | BenGingi
#black #sourdough #shorts #youtubeshorts #bengingi
Black Bread
Another loaf to add to the colorful loaf collection. This beast is made with active charcoal powder from sustainable coconut. Besides being an awesome coloring agent, charcoal powder is known for its health benefits helps with digestion, skin care, teeth whitening and water filtration. You can find the powder in a pharmacy or any health supplies section at the supermarket. What a great loaf, you will love it guys!
Ingredients:
85% white flour
15% whole wheat flour
80% hydration
20% sourdough starter
2.4% salt
1% active charcoal powder
Black sesame for coating
Preparation steps:
- Mix the active charcoal powder in water.
- Add the flour and mix until incorporated.
- Autolyse for 1 hour.
- Add the starter. Mix until incorporated.
- 30 min rest.
- Add salt and a sip of water. Mix until incorporated.
- Perform 5 folds, 30 min rest in between.
- Another hour of rest.
- Preshape. 15 min rest.
- Shape. Once shaped, lightly spray the top of the dough and roll it in the black sesame.
- Place in proofing basket and leave at room temperature for an hour.
- Proof in the fridge till the following morning.
- Score and bake in a preheated Dutch oven at 460F or 240C, with the lid on. 30 min.
- Remove the lid. Bake for another 25 min.
- Cool for an hour.
- Share with your lovers.
- YASSS.
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#Borodinsky #bread #recipe in description
Borodinsky bread is the most flavorful rye bread I’ve ever tasted. It is well known all around the Eastern Europe.
Some special ingredients like rye malt and molasses are required to make it, but believe me, the flavor will exceed all your expectations.
Recipe ⬇️⬇️⬇️
#borodinsky #bread #recipe #sourdough #explorepage #smallcreator #bakersfield #bakery #chicagobaker #chicagofood #foodie #bakersfield #bakerslife #bakewithme
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--------------
--------------Salmon gravlax recipe--------------
--------------How to soft boil quail eggs--------------
--------------Let's say grace------------
Russian Folk Song - Troika (balalaika) By JustVeee
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Wooden cutting board -
Big boy bread knife -
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Kitchen scales(This is how to make yourself a good cook again) -
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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
OUTBACK BLACK BREAD in 5 minutes - Vegan (Plant Based) #bread #plantbased #easy #vegan #healthy
This is recipe from Jill Dalton's The Whole Food Plant Based Cooking Show. I only made one little change. Check out Jill's amazing Youtube channel -
Dry Ingredients:
1 cup BUCKWHEAT FLOUR
1 teaspoon BAKING POWDER
1 teaspoon BAKING SODA
1/4 cup COCOA POWDER
2 Tablespoons GROUND FLAX SEEDS
Wet Ingredients:
1/2 Deglet DATES 1 teaspoon
MOLASES
1 & 1/2 cup Plant Based Unsweetened, Unflavored MILK
1. Mix dry ingredients in a bowl.
2. Blend wet ingredients.
3. Add wet ingredients to dry ingredients and mix. It should resemble cake batter.
4. Bake on 350 for 45 minutes.
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
Easy Russian black bread in the bread machine!
(update: I'm going to be honest with you here! I took some of this bread to German class yesterday where I was subbing. One girl said it tasted like her grandma's bread; a guy said it wasn't bad; and then there were several students who didn't like it at all! Said it tasted bitter--I told them that could be the coffee or cocoa or blackstrap. Pumpernickel is not for the faint of tastebud! I told them that just trying it--whether they liked it--is still a good thing!)
Hello, Lori Fiechter here in the kitchen once again. I am currently obsessed with rye breads and pumpernickel flour, so this is recipe number 3. This time, the rye bread is baked in the bread machine so it is super easy. This is really dark, strong bread with cocoa powder, black strap molasses, and espresso coffee. Plus I finally get to use those caraway seeds I bought. Throw everything in the bread machine and let the baking begin. This bread is soft, flavorful, and wonderful...I’m a fan. Hope you will be, too!
I found the recipe on Allrecipes.com and used it pretty much as is! Time to break out the sauerkraut...