Rosa Cooking

Black bread WITHOUT black flour

After a long try and combination, I came to this bread with a discreet but special aroma, which goes well with various savory dishes, but also with jams and sweet spreads. In addition, it stays fresh for days, which is important if there are only two of you in the house. :-)

Preparation steps

  • First, mix flax and chia seeds in one bowl and, while stirring, pour hot water (not boiling water !, I heat it to 80º). Add honey, barley extract and sweet sour cream. Allow to cool.
  • Crush the yeast, add sugar and flour, add water. Stir and allow to rise.
  • Mix flour, carob flour and salt and sift into a kneading bowl. Add wheat germ and bran and stir. Make a recess.
  • When the mixture with the seeds has thickened and the yeast has grown, add them to the recess in the flour. Knead the dough. If necessary, you can add a little water or flour, to get the dough of the usual strength. The dough is a bit sticky due to the flax mucus, but you don't need to add flour because of that.
  • Make the dough well and leave it covered to rise.
  • Mix it and shape as desired. One large or 2 smaller loaves, which you can bake as loaves, or in oblong molds.
  • Let it grow again. Cut with a sharp knife and bake at 180ºC, 40 minutes.
  • Wrap the baked bread in a clean cloth and cool on the grill.


The carob flour I use is quite finely ground, it looks like cocoa powder. This one is half integral flour and half white, without seeds.


carob print rogach

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