Charcoal Soda Bread

Instructions

1. 1

   Preheat your oven to 200°C and line a baking tray with parchment paper.

   Tip: A hot oven ensures the bread rises quickly before the crust sets.

2. 2

   In a large bowl, whisk together the all-purpose flour, whole wheat flour, bicarbonate of soda, salt, and caraway seeds if using.

   Tip: Sifting the dry ingredients helps distribute the soda evenly for better rise.

3. 3

   In a separate bowl, mix the yogurt and buttermilk together with the honey until well combined.

   Tip: Room temperature dairy produces a smoother dough.

4. 4

   Dissolve the activated charcoal powder in 2 tablespoons of warm water, stirring until fully black and smooth.

   Tip: Dissolving charcoal first prevents lumps in your dough.

5. 5

   Create a well in the centre of your dry ingredients and pour in the wet mixture along with the charcoal water. Using a wooden spoon, gently fold everything together until just combined into a shaggy dough—do not overmix.

   Tip: Overworking the dough makes it tough; aim for a rough, slightly sticky consistency.

6. 6

   Turn the dough onto a lightly floured surface and shape it into a round loaf about 5cm thick. Place it on the prepared baking tray.

   Tip: Handle the dough as little as possible for the best texture.

7. 7

   Using a sharp knife, score a deep cross into the top of the loaf, cutting about halfway through.

   Tip: The cross helps heat penetrate the centre and creates an attractive finish.

8. 8

   Bake for 40-45 minutes until the loaf sounds hollow when tapped on the bottom and the crust is dark charcoal grey.

   Tip: If the top browns too quickly, loosely cover with foil halfway through baking.

9. 9

   Cool on a wire rack for at least 15 minutes before slicing and serving.

   Tip: Cooling allows the crumb to set; slicing too early may crumble the bread.