.svg)
Sign Up for new Healthy Recipes
Introduction
Sourdough has been a staple bread for millennia, with evidence of its existence dating back to ancient Egypt. This charcoal version puts a modern spin on the timeless tradition, incorporating activated charcoal derived from coconut shells or other plant sources. While the black hue may seem unconventional, charcoal has long been used for its purported health benefits and ability to impart a delightful, earthy richness to foods. This sourdough marries ancient technique with novel ingredients for a truly unique and eye-catching loaf.
Ingredients
• 1 3/4 cups (220g) bread flour
• 1/2 cup (60g) whole wheat flour
• 1 teaspoon (6g) activated charcoal powder
• 1 teaspoon (6g) salt
• 1 teaspoon (3g) instant yeast or active dry yeast
• 3/4 cup (180ml) warm water
• 1/2 cup (120g) sourdough starter, fed and active
Step 1:
In a large mixing bowl, whisk together the bread flour, whole wheat flour, activated charcoal powder, salt, and instant yeast.
Step 2:
Create a well in the center of the dry ingredients and pour in the warm water and sourdough starter. Use a wooden spoon or dough whisk to gradually incorporate the dry ingredients into the wet ingredients until a shaggy dough forms.
Step 3:
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and not sticky, adding more flour as needed. The dough should develop a deep black color from the activated charcoal.
Step 4:
Place the kneaded dough in a clean, lightly greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm, draft-free area for 1 hour or until doubled in size.
Step 5:
Once risen, punch down the dough to release air bubbles. Shape it into a smooth, round ball and place it seam-side down in a parchment-lined or greased Dutch oven or bread baking pan. Cover and let rise for another 30 minutes.
Step 6:
Preheat the oven to 450°F (230°C). Once preheated, score the top of the dough with a sharp knife or lame and place the uncovered Dutch oven or bread pan in the oven. Bake for 25-30 minutes, then remove the lid or cover and continue baking for 10-15 minutes until the crust is deeply browned and crisp.
Step 7:
Remove the charcoal sourdough bread from the oven and let it cool completely on a wire rack before slicing and serving, about 1-2 hours.
Q: Can I omit the activated charcoal powder?
A: Yes, you can omit the activated charcoal powder, but you'll have a traditional sourdough bread without the distinctive black color and slight smoky flavor.
Q: How do I know if my sourdough starter is active enough?
A: An active sourdough starter should be bubbly and double in size after being fed with flour and water. It should also have a pleasant, tangy aroma.
Q: Can I use a stand mixer instead of kneading by hand?
A: Yes, you can use a stand mixer fitted with a dough hook to knead the dough for about 5 minutes on low speed until smooth and elastic.
• Use food-grade activated charcoal powder to achieve the deep black color.
• For best flavor, use a mature sourdough starter.
• Substitute bread flour with all-purpose flour if needed.
• Proof the dough in a warm, draft-free area for optimal rise.
• Let the baked loaf cool completely before slicing for best texture.
• This recipe contains no ingredients derived from major allergens, but check charcoal and flour labels.
Slice and serve the charcoal sourdough bread warm or at room temperature. Enjoy with your favorite spreads, dips, or as a side to soup or salad.
Store leftover charcoal sourdough bread in a paper or cloth bag at room temperature for up to 3 days. For longer storage, wrap tightly in plastic and freeze for up to 3 months.
Plan to start the recipe early, as the dough will need time to rise and proof. You can also prepare the dough the night before and let it rise in the refrigerator overnight for baking the next day.
- Use a mature, active sourdough starter for the best flavor and rise in the bread.
- Be gentle when handling the dough to avoid over-kneading, which can lead to a tough texture.
- Let the bread cool completely before slicing to avoid a gummy interior.
Experiment with different flour combinations, such as using all whole wheat or adding rye flour for a heartier loaf. You can also add mix-ins like seeds, nuts, or dried fruit.
The charcoal sourdough bread pairs beautifully with rich, creamy spreads like hummus or olive tapenade. It also makes an excellent base for open-faced sandwiches or accompaniment to hearty soups and stews.
This bread can be enjoyed year-round, but the tangy sourdough flavor may be more pronounced in warmer months.
This recipe contains wheat flour and may contain traces of gluten. The activated charcoal powder used should be food-grade and free from major allergens.
