Pillowy Soft Black Bread

Pillowy Soft Black Bread

So I’ve been rather MIA for the past few months, partly due to a fairly hectic summer that led into an even busier semester. I’m currently in culinary(bread and pastry) school and I moved across the country! Big stuff that all required a lot of adjustments. Everything is finally starting to fall into place and I desperately miss updating this blog. I’m going to try to get back to a regular schedule- I have a ton of recipes to share! So I hope you enjoy this one, it’s SO worth the time.

I’ve been dreaming of this bread for weeks. I honestly can’t remember where I had it, but I do know for certain it was an appetizer bread at some unknown restaurant in Tucson. I know it was a black bread and it was served warm with some kind of whipped butter goodness and it was incredible. If you have any insight where it might be- PLEASE let me know! I’ve been trying to come up with a recipe that is as close as possible and after about a dozen attempts I’ve finally nailed it. This bread has an intense, almost musky (in a good way) aroma that fills your kitchen as it’s baking. The crust is delicate- crisp and thin. The crumb is as soft as any white sandwich bread you could buy at the grocery store. It is perfect start to a home cooked meal, but also makes wonderful sandwiches.

Ingredients: (Yields 4 loaves)
450 g Bread Flour
200 g Rye Flour
20 g Milk
50 g Honey
50 g Sugar
15 g Yeast
1 dash of Ground Ginger
15 g Cocoa
15 g White Vinegar (or rice)
15 g Salt
460 g Water

And I forgot to mention, on top of this bread being delicious, it simple to make too! If you have a kitchen aid I recommend using it with the dough hook attachment OR you could definitely knead this bread by hand. Place all ingredients in a bowl and run the mixer on low(2) for 3 minutes. Then on medium (4) for 5 minutes. The dough should pull away from the sides and be rather elastic. You can also knead by hand for 10 minutes. Once this is done place the dough into a greased bowl and cover with seran wrap. Let it rise for 90 minutes. Dump contents onto your counter and divide dough into 4. I shaped mine into 4 batards, but this would also work as a boule. To shape the batard, flatten the dough and roll it together to form a log, then pinch the seems and place it seem side down on the baking sheet. Use 2 baking sheets. Cover dough with plastic wrap and let it rise again for 45 minutes. Preheat your oven to 450*F . When your oven is hot, slash the top of your loaves with a break knife and pop them into the oven. Bake for 10 minutes and then lower the heat to 350* and bake for another 20. Either eat warm or let it cool completely before storing.

2 Responses

  1. Catherine

    You have a group of us in Tucson going crazy trying to figure out what restaurant it was. :-D

  2. Jeremy

    Looks likeOutback Steakhouse Honey Wheat Bushman Bread

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