Clara Bennett This deep, treacly Nigella No-Knead Black Bread is made with dark rye flour, stout, black treacle, cocoa, and aromatic seeds like caraway, fennel, and nigella. With its chewy crumb, malty complexity, and glossy crust, it evokes the spirit of traditional Eastern European black bread, reimagined with a modern twist. Requiring no kneading and just a bit of patience, this loaf rises slowly overnight, making it perfect for relaxed weekend baking. Serve it with smoked fish, strong cheese, or vibrant dips for an unforgettable meal.
Nigella No-Knead Black Bread Ingredients
- 1 × 500ml bottle of Guinness or dry dark stout
- 1 large egg (white and yolk separated)
- 2 tbsp (30g) dark muscovado sugar
- 2 tbsp extra-virgin olive oil
- 2 tbsp black treacle
- 300g dark rye flour
- 300g strong white bread flour
- 4 tbsp (25g) cocoa powder
- 1 tsp activated charcoal (optional)
- 4 tsp nigella seeds (plus ½ tsp for topping)
- 4 tsp caraway seeds
- 4 tsp fennel seeds
- ¼ tsp fast-action dried yeast
- 1¼ tsp fine sea salt
- Oil for greasing tin
How To Make Nigella No-Knead Black Bread
- Prepare the liquid: Pour 400ml of stout into a jug (wait for foam to subside). Add egg white, sugar, oil, and treacle. Stir gently.
- Mix the dry ingredients: In a large bowl, combine flours, cocoa, charcoal (if using), all seeds, yeast, and salt.
- Combine: Stir in the stout mixture in thirds, then add more of the remaining stout if needed to form a stiff, sticky dough. Cover and leave to rise for 16–20 hours.
- Second rise: Grease a 2lb loaf tin and line the base. Scrape in the dough, smooth gently, and let rise for 2 hours.
- Preheat and glaze: Preheat oven to 220°C/200°C Fan. Mix egg yolk with 1 tsp water and brush lightly over the dough. Sprinkle with remaining nigella seeds.
- Bake: Reduce oven to 200°C/180°C Fan and bake for 40 minutes. Remove loaf from tin and bake directly on rack for 10–15 minutes more.
- Cool completely: Cool on a wire rack before slicing. Store in a bread bin or wrapped in a tea towel.
Recipe Tips
- Use stout, not porter: The deep, dry bitterness is key for the bread’s flavor.
- Don’t skip the rest: The overnight rise is essential for the chewy, airy crumb.
- Weigh ingredients accurately: Precision ensures structure, especially with dark flours.
- Store properly: Wrap in a tea towel or keep in a bread bin to maintain freshness.
What To Serve With Black Bread
This bread is exceptional with smoked salmon, trout, or cream cheese with horseradish. It also shines with taramasalata, beetroot hummus, or alongside hearty stews and winter soups.
How To Store Black Bread
Room Temperature: Keep in a bread bin or wrapped in a clean tea towel for 3–4 days.
Freeze: Slice and freeze for up to 3 months. Toast from frozen or thaw at room temperature.
Black Bread Nutrition Facts
- Calories: 230 (per slice)
- Total Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 40g
- Sugar: 6g
- Protein: 7g
- Sodium: 250mg
FAQs
Can I skip the egg?
Yes. For vegan variation, use 1 tsp egg-replacer powder in the dough and maple-almond glaze instead of yolk.
Does the cocoa make it taste like chocolate?
Not at all. It adds bitterness and color but no sweetness or chocolate flavor.
What’s the purpose of activated charcoal?
Purely color—it deepens the darkness of the bread but can dry it slightly.
Can I make this bread without seeds?
You can, but the caraway, fennel, and nigella are key to the bread’s aromatic depth.
Nigella No-Knead Black Bread
Description
A dark, dense, chewy black bread flavored with treacle, cocoa, and aromatic seeds—perfect for smoked fish or bold spreads.
Ingredients
Instructions
- Pour 400ml stout, add egg white, sugar, oil, treacle. Stir.
- Combine flours, cocoa, charcoal (optional), seeds, yeast, and salt.
- Mix in liquid in parts. Add more stout if dough is too stiff. Cover and rest 16–20 hrs.
- Grease tin, shape dough in, rest 2 hrs. Preheat oven.
- Mix yolk + 1 tsp water, brush on dough. Sprinkle seeds.
- Bake 40 mins at 200°C, then 10–15 mins out of tin.
- Cool fully before slicing.
Notes
- Stout adds complexity—avoid using porter or sweet beer.
- Let dough rest overnight for full flavor and chew.
- Bread stays freshest in a bread bin or towel wrap.
- Turn leftovers into black breadcrumbs for salads or toppings.