Rye & Caraway Black Bread
Perfect for a Halloween or a Harry Potter themed party, this black bread is easy to make and has a gorgeous rye and caraway flavour. Serve with a hearty stew or a cheeseboard.
strong white bread flour
plus extra for kneading/dusting
instant dried yeast
or sea salt
Place the flours, yeast, caraway seeds and salt in a large bowl and mix together.
Add the treacle, cuttlefish ink and olive oil to the water and stir well until everything is dissolved.
Make a well in the centre of the flour, pour in the liquid and stir with a wooden spoon until it begins to come together.
Turn out onto a floured surface (use rye flour for this) and knead well for ten minutes, adding enough rye flour until a soft dough forms.
Place into a large, greased bowl, cover and leave to rise until doubled in size - between 1-2 hours.
Preheat your pizza steel or bread baking stone in the oven at 200 C.
Punch down the bread dough , knead and cut into four even pieces.
Form into bread rolls and place on a baking tray. Leave to rise for a further half an hour.
Dust with extra rye flour, score the tops of the bread and bake in the centre of the oven for 20 minutes.
Cover the warm bread with a tea towel to allow the steam to soften the crusts. Store in an airtight container once cooled.
Recipe from www.elizabethskitchendiary.co.uk