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How do I make my bread really dark? (beehaw.org)

submitted 7 months ago by [email protected] to c/[email protected]

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Am trying to make a dark rye loaf like you'd find on a stall or in a shop. Not the really dense 'pumpernickel' style but round or oblong tin shaped.

Have tried various percentages of strong dark rye, muscovado sugar and black treacle but the loaf is still not that dark. I did try some cocoa in one loaf but that just gave an odd colour.

Am using a Panasonic bread machine and in over 5 years it's only ever produced a couple of duff loaves - which were down to me (forgetting yeast, mixer blade or water) and often use it for the dough function and then finish in oven. Am not averse to resorting to full manual though if needed.

Any ideas?

TIA

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[–] [email protected] 12 points 7 months ago (1 children)

I know that the industry commonly uses malt extract, sugar beet syrup, caramel syrup, or roasted malt

[–] [email protected] 2 points 7 months ago (2 children)

I'll try and track some down - thanks

[–] [email protected] 6 points 7 months ago

I put malt extract in my porridge, it adds a lovely colour and flavour, I'd never thought of using it in bread!

[–] [email protected] 4 points 7 months ago

I don’t know about baking, but homebrew stores carry roasted malts that give a similar dark color to porters and stouts.

[–] [email protected] 10 points 7 months ago

My understanding is that it's usually a matter of malt.

My old boss (chef) used to make these dark malt buns that were beyond delicious. People would snatch them up like there was no tomorrow.

[–] [email protected] 6 points 7 months ago

It might be that the bakers of the really dark stuff are using a caramel colouring, I have seen a couple of recipes that use it: https://artisanbreadinfive.com/2008/10/26/pumpernickel-bread-how-to-make-your-own-caramel-coloring/

I could imagine it might be popular with commercial/artisnal breadmakers as people think darker breads are healthier breads.