Ingredients of a very dark/black recipe anyone?
I'm really keen on knowing which ingredient is responsible for the very dark almost black color of some breads. When I make bread, regardless of the recipe at most it's grey. Sometimes a little darker, but never deeply brown/black.
I read that dark sugar might be used or roasted malt. Yet, I can't exactly pinpoint the cause of the deep dark color. So anyone any ideas on which ingredients might darken the bread?