Many of our customers are using our activated charcoal in baking, cooking and juicing
Here we share a charcoal bread recipe by Alejandra Ramos...
Activated Charcoal Bread
Makes one large braided loaf
1 package active dry yeast 1 cup 235ml lukewarm water ½ cup (100g) sugar + 1 teaspoon sugar for the yeast proofing 1 tablespoon of molasses (treacle) 1/4 cup (60ml) olive oil, plus more for greasing the rising bowl 2 large eggs + 1 large egg for the egg wash ¼ cup (32g) activated charcoal powder 1 teaspoon salt 4 - 4.5 cups (540 - 610g) - cups all purpose flour poppy seeds or black sesame seeds for sprinkling over top (optional) In a large bowl, proof your yeast by whisking with 1 teaspoon of sugar in 1 cup of lukewarm water. Set aside and let sit until the yeast starts to foam. Once it has foamed, pour into the base of an electric mixer and used the whisk attachment to mix in the olive oil, the two eggs (one at a time), sugar, and bamboo charcoal powder. Switch to the dough hook and slowly add the salt and the flour, one cup at a time until it comes together and pulls away from the sides. Allow to knead in the mixer until smooth. (About 5 minutes.) If the dough seems too wet, add a little more flour, ¼ cup at a time. Turn out the dough onto a floured surface and roll into a ball. Grease a large bowl well with olive oil and place the dough ball in. Turn once to cover the top and cover with plastic wrap. Place in a warm place to rise for an hour or until doubled in size. (I use my turned-off oven as the heat from the pilot light is perfect temperature.) Use your fingers to gently poke the air out of the dough, roll back into a ball, grease, cover and let rise again for another 30-45 minutes. Once the dough has finished the second rise, roll out onto a floured surface and gently knead into a smooth ball. Cut into six equal size balls and roll each one into a tapered snake shape, about 10 inches long each. Arrange the six rolls next to each other in a row and pinch the ends together. To braid, start from the right and go over two, under one, and over two. Tuck in closer and repeat again with the right-most piece of dough repeating until the entire loaf is braided. Set on a baking sheet lined with parchment paper. Beat the last egg and use a pasty brush to lightly brush over the loaf. Let rise for another hour. When you are ready to bake, preheat your oven to 190 degrees/gas mark 3.
Once the oven is ready, brush the loaf again with egg wash and sprinkle on the poppy seeds if using. Place in the oven to bake for 30-40 minutes or until the top is glossy and golden brown.
If you want the bread to have a crisp top, place a bowl of water in to the lower part of the oven. Cool on a rack and serve.
This bread is good served toasted with tomatoes, avocado, red onion and basil leaves pilled on top of the bread and drizzled in olive oil.
