This recipe contains blood. If you are a fan of black pudding its worth a go. Its not the sort of thing you’d eat every day, but goes really well with soups and stews.
I first tried black bread at Midgardsblot festival in Norway. Its an interesting flavour. Originally found in an early viking age grave in Sweden, it was baked using yeast from the same family as brewing today, pointing to brewing waste being used to rise the bread.
This version is made from a basic sourdough recipe, but cooked using blood.
This fills a 2 lb loaf tin, or 500g proving basket.
- 250g white bread flour (sifted)
- 250g wholemeal flour
- 10g salt
- 160g sourdough starter
- Tsp of olive oil
- 300ml warm water (give or take)
- 40 ml dried blood
- A small amount of rye flour for coating
Mix the dried blood with the water and whisk to a smooth consistency.
Put the flour and salt into a large bowl and mix together.
Add the starter and olive oil and slowly add the blood solution and mix together to form a slightly sticky dough. It needs to be workable, but slightly wetter will make a better loaf. You can add more or less water depending on how your dough feels. I find it varies slightly every time.
Tip out onto your worktop and knead for 10 minutes. I don’t bother to flour or oil the worktop, I never really found it necessary.
There are various ways to knead your dough I like to stretch it out, then roll it back in and give it a 90 degree turn, before stretching it out again.
Put your dough into a lightly oiled bowl and cover loosely with a plastic bag to stop it drying out. Place somewhere warm, I usually put it near our wood-burner or in the conservatory on a warm day.
Leave to prove for several hours until the dough has roughly doubled in size. Sourdough takes longer to develop than bread made with shop bought yeast, but benefits from the extra time, as it develops a better flavour.
Tip your dough back out onto your work surface and carefully deflate it by poking it with your fingers. Reshape and coat with rye flour
Place it in a lightly greased loaf tin for a square sandwich loaf, or into a heavily floured proving basket, if you have one, for a more traditional loaf. Cover loosely with a plastic bag and leave for another hour or more to prove again. If using a tin, it should rise to the top.
Heat your oven to its highest temperature and boil the kettle. If using the proving basket option also place an oven tray in too heat.
Place some water in a baking tray at the bottom of the oven, this will help to create a good crust on your loaf.
If using the proving basket, tip your bread out onto the hot oven tray and get it in the oven and shut the door, as quick as possible, to avoid heat loss. If using a loaf tin, put your loaf tin in the centre of the oven.
Cook for 10 minutes before dropping the temperature to 200 degrees Celsius if the crust is looking pale, 180 degrees Celsius if the crust is noticeably browning, and 170 degrees Celsius if it seems to be browning quickly. Cook for a further 40 mins.
When using a loaf tin, I like to take it out of the tin for the last 10 minutes.
Remove from the oven, the loaf should sound hollow when you tap it on the bottom.
Leave to cool fully before cutting.