Name: Nigella No-Knead Black Bread
Prep time: 20 min
Cook time: 55 min
Total time: 12 h 3 min
Ingredients: 1 ⅔ cups Guinness (or other dry dark stout); 1 large egg, separated; 2 tablespoons dark muscovado sugar; 2 tablespoons extra virgin olive oil; 2 tablespoons black treacle; 2 ½ cups dark rye flour; 2 ½ cups strong white bread flour; 4 tablespoons cocoa powder; 4 teaspoons nigella seeds, divided; 4 teaspoons caraway seeds; 4 teaspoons fennel seeds; ¼ teaspoon fast-action dried yeast (instant yeast); 1 ¼ teaspoons fine sea salt

This hearty Nigella No-Knead Black Bread is made with Guinness stout, dark rye flour, black treacle, cocoa, and a mix of nigella, caraway, and fennel seeds. The result is a wonderfully dense and savory loaf with a rich, earthy flavor, making it a truly unique homemade bread. It’s perfect for a cozy weekend baking project and makes one large, impressive loaf.

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Nigella No-Knead Black Bread Ingredients

1 ⅔ cups Guinness (or other dry dark stout), foam settled
1 large egg, separated (white for dough, yolk reserved)
2 tablespoons dark muscovado sugar
2 tablespoons extra virgin olive oil
2 tablespoons black treacle
2 ½ cups dark rye flour
2 ½ cups strong white bread flour
4 tablespoons cocoa powder
1 teaspoon activated charcoal (optional, for color)
4 teaspoons nigella seeds (plus 1 ½ tsp for the top)
4 teaspoons caraway seeds
4 teaspoons fennel seeds
¼ teaspoon fast-action dried yeast (instant yeast)
1 ¼ teaspoons fine sea salt
Oil, for greasing the loaf tin
1 teaspoon cold water (for the egg wash)

How To Make Nigella No-Knead Black Bread

Combine the wet ingredients: In a large measuring jug, pour 1 ⅔ cups of the stout. Add the egg white (save the yolk for later), muscovado sugar, olive oil, and black treacle. Gently stir everything together until combined.
Mix the dry ingredients: In a separate large bowl, whisk together the rye flour, bread flour, cocoa, activated charcoal (if using), 4 teaspoons of nigella seeds, caraway seeds, fennel seeds, yeast, and salt.
Form the dough: Pour about a third of the wet ingredients into the dry ingredients and mix. Repeat two more times until all the liquid is incorporated. The dough should be a stiff, sticky mixture. If it seems too dry, add a little more of the remaining stout.
Let the dough rise: Cover the bowl with plastic wrap and leave it at room temperature for 16-20 hours. The dough will increase in size and look spongy and bubbly on top.
Shape the loaf: Grease a 2lb (900g) loaf tin and line the bottom with parchment paper. Scrape the sticky dough into the prepared tin and gently smooth the top.
Complete the second rise: Drape a clean tea towel over the tin and let it rest for 2 hours. It will rise a little but not dramatically. Near the end of this time, preheat your oven to 425°F (220°C).
Prepare the loaf for baking: In a small bowl, whisk the reserved egg yolk with 1 teaspoon of cold water. Lightly brush this egg wash over the top of the loaf. Sprinkle the remaining 1 ½ teaspoons of nigella seeds on top.
Bake the bread: Place the tin in the oven and immediately turn the heat down to 400°F (200°C). Bake for 40 minutes. Carefully remove the loaf from the tin and place it directly on the oven rack. Bake for another 10-15 minutes, until it feels firm and sounds slightly hollow when tapped on the bottom.
Cool completely: Transfer the finished loaf to a wire rack and let it cool completely before slicing. This is a very important step for the texture.

Recipe Tips

Settle the Stout: Pouring the Guinness or stout ahead of time allows the foam to settle, ensuring you get an accurate liquid measurement for the dough.
Trust the Long Rise: The 16-20 hour rise is where the magic happens. This long, slow fermentation develops deep flavor and the bread’s structure without any kneading.
Don’t Worry About a Sticky Dough: This is a high-hydration dough, especially with rye flour. It is supposed to be very sticky and more like a thick batter than a traditional bread dough.
Cool Completely Before Slicing: This is crucial. A warm rye loaf will be gummy and dense inside if you cut it too soon. Letting it cool completely allows the interior crumb to set properly.
Activated Charcoal is Optional: The charcoal is only for a deeper, darker color. It doesn’t change the flavor, so feel free to leave it out if you can’t find it. The bread will still be beautifully dark from the cocoa and stout.

What To Serve No-Knead Black Bread

This dense and savory bread is fantastic on its own with a generous spread of salted butter. It is the perfect partner for sharp cheddar cheese, smoked salmon with cream cheese, or a dollop of tangy labneh. Serve slices alongside a hearty beef stew, lentil soup, or a creamy pumpkin soup. It also makes a wonderful base for an open-faced sandwich with avocado and a poached egg or as part of a charcuterie board.

How To Store No-Knead Black Bread Leftovers

Room Temperature: For the best texture, do not refrigerate this bread. Store it in a bread bin or wrap it in a clean tea towel at room temperature for up to 4 days.
Freeze: This bread freezes beautifully. Once completely cool, slice the loaf and wrap the slices tightly in plastic wrap, then place them in a freezer-safe bag. It can be frozen for up to 3 months. Toast slices directly from frozen.

Nigella No-Knead Black Bread Nutrition Facts

Calories: 195 kcal
Total Fat: 4g
Saturated Fat: 0.6g
Cholesterol: 12mg
Sodium: 210mg
Total Carbohydrate: 34g
Dietary Fiber: 5g
Sugars: 3g
Protein: 6g

Frequently Asked Questions

What is black treacle and can I substitute it? Black treacle is a thick, dark syrup common in British baking. It has a slightly bitter, robust flavor. A great substitute is unsulphured molasses, which you can use in a 1:1 ratio.
My dough didn’t rise very much. Is that normal? Yes, this is completely normal. Breads made with a high percentage of rye flour are naturally denser and do not rise as dramatically as white bread. The loaf will get most of its lift in the oven.
Can I use a different kind of beer? Absolutely. Any dark, dry stout or a robust porter will work well. The goal is to use a beer with a deep, malty flavor that complements the other ingredients. Avoid beers that are overly sweet.
Do I have to use all the different seeds? The combination of nigella, caraway, and fennel seeds gives this bread its unique, aromatic flavor. However, if you don’t have one, you can omit it or substitute it with more of the others. Caraway is especially classic in rye bread.

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