Activated Coconut Charcoal Bread
I was rather intrigued by a friend who told me all about her trip to the Isle Of Wight and how she had come across some black bread...and it had been lovely! I couldn't wait to dash home to find my friend "google". And there it was, in all it's glory, activated coconut charcoal powder and the list of all of it's benefits.
Well, I wasn't going to be too bothered with the "poison relief" benefit as I recalled numerous Casualty episodes when a suicide victim would be plied with charcoal to absorb the offending drug, but I was quite interested in the use of this powder to assist with bloating and as a way of transporting toxins our of the body.
A bread for bloating and detoxing? It's worth a go.
It's a great contrast to serve with some bright pink beetroot or red pepper houmous, or serve with a vibrant green pea soup. The colours are amazing.
Recipe & Instructions
- 350g Strong Bread Flour (white or wholemeal)
- 1 tsp Active Dried Yeast
- 1 tsp Activated Coconut Charcoal Powder
- 1 tsp Crushed Szechuan Pepper (or black pepper)
- 1 tsp Sea Salt
- 1tsp activated coconut Powder
- 1 tbsp Coconut Oil
- 1 tbsp Maple Syrup
- 200ml Warm Water
- 1 tbsp Nigella Seeds
Mix the dry ingredients (part from seeds) and add the water. Knead for 7-8 by hand or in a mixer with a dough attachment. When the dough is stretchy, warm and soft, leave in a oiled bowl with cling film over the top for 1-1 1/2 hours, until doubled in size. Punch the air out and shape in to a ball. Slash with a couple of cuts and leave to rise again for another hour.
When well risen, brush with a little water and sprinkle on the seeds. Cook in a preheated oven at 190 degrees for 40-45 minutes, until lightly coloured and baked though. Knock on the bottom of the base to see if it sounds hollow to check!
Calories Per Serving - 169
Carbohydrate - 30g
Protein - 5.3g
Fat - 2.3g