The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dark Rye SD Bread

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deweytc's picture
deweytc

Dark Rye SD Bread

Has anyone used black food grade coloring, in place of cocoa or coffee, to get the black color?  Would the food dye kill the SD beasties?


Duane

Mini Oven's picture
Mini Oven

Don't know what I would do with that dark matter.   I try to stick to natural ingredients and natural ways of getting the dark color in my food.   I don't even like the idea of putting dyes in bread or food.   It's artificial.   


Serve your rye on a white plate, then it will look darker!


Mini

nicodvb's picture
nicodvb

darkness comes with a long cooking at low temperatures (max 150C)

sourdough greg's picture
sourdough greg

I've used caramel coloring. Bought a small bottle in an asian food store. You can also melt/cook/burn sugar in a pan on the stove and use that to darken your rye. I've also done that. I don't remember specifics re: high heat vs.low heat, etc. but you could probably google it. 

Elagins's picture
Elagins

... use whole grain dark rye flour. you won't need artificial coloring of any kind.

Stan Ginsberg
www.nybakers.com