Description
No-knead black bread is a strikingly dark, dense artisan loaf made with stout, rye flour, cocoa, and aromatic seeds delivering deep, earthy flavor with zero kneading. Perfect for holiday tables, charcuterie boards, or hearty sandwiches. Easily adapted to vegan or gluten-free diets.
Ingredients
Wet Ingredients:
– 400ml (13.5 oz) Guinness or dry dark stout
– 1 large egg white
– 2 tbsp dark muscovado sugar (or molasses)
– 2 tbsp extra virgin olive oil
– 2 tbsp black treacle (or substitute with molasses)
Dry Ingredients:
– 300g (2½ cups) dark rye flour
– 300g (2½ cups) strong white bread flour
– 4 tbsp (24g) unsweetened cocoa powder
– 1 tsp activated charcoal (optional, for deeper black color)
– 4 tsp nigella seeds (plus ½ tsp for topping)
– 4 tsp caraway seeds
– 4 tsp fennel seeds
– ¼ tsp fast-action dried yeast
– 1¼ tsp fine sea salt
For Finishing:
– Olive oil, for greasing loaf tin
– 1 egg yolk + 1 tsp water (for egg wash; omit for vegan)
Instructions
- Pour stout into a bowl and let froth settle (5–10 minutes).
- Stir in egg white, muscovado sugar, olive oil, and treacle until well combined.
- In a large bowl, mix rye flour, bread flour, cocoa powder, activated charcoal (if using), all seeds, yeast, and salt.
- Gradually pour wet ingredients into dry. Stir with a spatula or Danish dough whisk until a stiff, sticky dough forms. Add 1–2 tbsp extra stout if too dry.
- Cover bowl tightly with plastic wrap or a shower cap. Let rest at room temperature for 16–20 hours.
- Grease a 2 lb (900g) loaf tin and line the base with parchment paper.
- Scrape dough into the tin and smooth the top gently.
- Cover with a clean tea towel and let rise for 2 hours.
- Toward the end of the rise, preheat oven to 220°C (425°F) / 200°C fan.
- Mix egg yolk with water. Brush over loaf surface. Sprinkle with reserved ½ tsp nigella seeds.
- Bake for 40 minutes. Remove from tin and bake directly on oven rack for 10–15 minutes more, until firm and hollow-sounding when tapped.
- Cool completely on a wire rack before slicing.
Notes
– Stout is essential it adds moisture, depth, and color. Non-alcoholic stout works too.
– Activated charcoal is optional cocoa alone yields a deep brown; charcoal creates a dramatic black.
– Vegan option: Replace egg white with 2 tbsp flaxseed meal + 5 tbsp water; skip egg wash or brush with plant milk.
– Gluten-free: Use a certified gluten-free bread flour blend and GF rye substitute (e.g., buckwheat or GF rye-style flour).
– Don’t overmix this is a no-knead recipe; gentle stirring is sufficient.
– Storage: Keep in a bread box or cloth-wrapped for up to 7 days, or freeze whole or sliced for 3 months.
- Prep Time: 15 minutes (+ 16–20 hours resting + 2 hours rising)
- Cook Time: 50–55 minutes
- Category: Bread
- Method: No-Knead Baking
- Cuisine: European / Artisan
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: ~180
- Sugar: 4g
- Sodium: 240mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg (omit egg for cholesterol-free)