How to make black bread that supports weight loss and is good for health

How to make Black Bread

• 1

  Knead the dough

  Add the entire amount of flour number 11, black wheat flour, yeast, salt, and ice water into the dough mixer, knead for 7 minutes. After kneading, the ingredients will blend together into a smooth, brown dough.

  Sprinkle some flour onto a flat surface, then place the kneaded dough out, divide the dough into 9 equal pieces, each weighing about 220g.

  Then sprinkle more flour and arrange the small pieces of dough on top, cover them tightly with plastic wrap. Let the dough rest for 5 minutes.

  Note:

  • When kneading the dough, make sure to attach the correct type of dough kneading hook to the mixer for proper operation.
  • You can knead the dough by hand, but using a machine is less labor-intensive and produces more even dough.
  • If kneading by hand, be careful to knead evenly to achieve a smooth and elastic dough.

  

  

  
• 2

  Shaping the bread

  This step requires a high level of skill from your hands to create beautiful and impressive loaves of bread.

  After the dough has rested, take each small piece out and place it on a flat surface dusted with a little flour.

  Use your hands or a rolling pin to flatten the dough, then use your fingers to roll the dough up, gently pressing down with your fingertips each time you roll.

  Gently roll the dough to achieve the desired shape. Continue repeating the process until all the remaining dough pieces are finished.

  

  
• 3

  Dough Proofing

  Place the dough on a tray lined with parchment paper, and let it proof for about 30 minutes at a temperature of 35 degrees Celsius, with a humidity of 85%.

  After the proofing time, if the dough has puffed up, it is ready. Remove the dough, sprinkle flour on the surface, and use a sharp knife to score the dough in a crisscross pattern.

  Note:

  • If there is no proofing machine, proceed with 2 proofing sessions (this step will take longer, so be careful with the operations and proofing temperature). The speed of the proofing process depends on the temperature at that time; if the weather is hot, the proofing will be quicker (30 minutes – 1 hour) and vice versa (1 – 2 hours).
  • First proofing: Before shaping, cover the surface of the dough pieces with a damp cloth to allow for fermentation. This mainly enhances the flavor of the bread, with an ideal temperature of 28 – 30 degrees Celsius, ideally 24 – 26 degrees Celsius.
  • Final proofing: After shaping, cover the surface of the dough with a damp cloth for the final proofing. The temperature should be 28 – 30 degrees Celsius, ideally 24 – 26 degrees Celsius, with humidity ranging from 75 – 85% (this humidity is typically during the rainy season).

  How to tell if the dough has proofed enough: Stick 1 or 2 fingers into the dough about 2 cm deep; if you pull your finger out and the indentation remains, the dough has proofed enough. If the indentation springs back, the dough needs more proofing; if the dough collapses, it has been over-proofed.

  

  
• 4

  Baking the Bread

  To make the bread tastier and crispier, you should preheat the oven for about 10 minutes at a temperature of 175 degrees Celsius before placing the bread inside.

  Then, bake the bread for 25 minutes to complete.

  
• 5

  Final Product

  Black bread has a hard crust, dense crumb, and looks very appealing. The bread is chewy, less fatty, and less sweet than regular bread, with a lingering sweet aftertaste.

  You can enjoy black bread with butter, milk, bacon, beef, pickled cucumbers… to enhance the flavor.