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!
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.
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Ah, going to the "Dark Side"
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
darkness comes with a long
darkness comes with a long cooking at low temperatures (max 150C)
I've used caramel coloring.
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.
For authentic black bread
... use whole grain dark rye flour. you won't need artificial coloring of any kind.
Stan Ginsberg
www.nybakers.com