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Black Bread (of the Sea)
May 23, 2008 | permalink

I recently (okay, maybe recently is a stretch... let's try, In the not too distant past) became obsessed with the idea of making a black bread. Not a traditional pumpernickel or anything simple that I could easily look up and learn from others; that just wouldn't be my style. I wanted to make it black by dyeing it with squid ink.

It was interesting, no doubt about it. It turned out very black, and the egg I brushed on, combined with the black salt, gave it a nice sheen. The picture is crap, and shows neither of those things, so I am afraid you will just have to take my word for it. The flavor... well, that was interesting too. A little fishy. No, not quite fishy. Ocean-y, maybe, is a better description. It wasn't overpowering, but even so, this is not a toasted-with-butter-and-jam kind of bread. But served with a cream soup, or a chowder, or hollowed out and used as a bread bowl for some kind of dip? Oh yeah. It would be excellent for that. You really should give it a try, Gentle Readers.

You can get cuttlefish ink at Despaña. I got the black salt at Williams Sonoma.

Also, be aware that the cuttlefish ink will stain, so don't mix this up in your favorite wooden bowl; I recommend glass.

Black Bread of the Sea

• 1 Cup Warm Water
• 1 1/2 Teaspoons Honey
• 1 Package Active Dry Yeast
• 1 1/2 Teaspoons Salt
• 2 Packets of Cuttlefish Ink (4 Grams Each)
• 3 - 4 Cups Flour

And, for the finishing touch:

• The White of One Egg, beaten with a little Water
• Coarse Black Salt

Dissolve the honey in the warm water. Add the yeast and let stand for ten minutes, until nice and yeasty smelling. Whisk in one cup of flour, the salt, and the cuttlefish ink. Continue to add flour 1/2 cup at a time until the dough pulls away from the bowl. Turn out on a floured surface and knead, adding flour by the tablespoon as needed, until the dough is smooth and elastic. Place in a buttered bowl loosely covered in a warm place and let rise until doubled, which ought to be about an hour.

Turn the dough out on your floured work surface and knead until it is once again a firm dough. Allow it to rise for about an hour in the open air on a buttered stone or baking sheet for a round loaf, or in a loaf pan for something more, well, loaf like.

Heat the oven to 450 degrees.

Just before putting the bread in the oven, brush with the egg white, sprinkle liberally with the black salt, and slit the top with a sharp knife. Bake for about 20 minutes, or until the bread sounds hollow when tapped.

Posted in Food and Drink & Recipes
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