- Ever wanted to make black bread without a toaster?
(upbeat music)
(logo popping)
Hello everybody.
It's Barry here.
Hope you are well.
I'm well, thank you very much for asking.
Welcome to my kitchen.
Today I'm in a little bit of a hurry.
The video we're doing has got some fairly long steps,
but my wife is just out at the shops, Mrs. B.
And this is gonna be a little bit messy, I think,
for the first bit.
So, if I get it done and she comes back,
and I'm like, "Okay, you missed the bad bit,"
we should be okay.
Remember recently I did the video,
the black lemonade video,
which was really interesting?
And I was like, "This is stonking, right?
This is so cool."
And, actually, the other day, my boss, the big boss,
the YouTube actual Twitter,
tweeted a condensed version of that video,
and I was like, "Whoa, that's pretty awesome."
So I figured, I've got some more activated charcoal left.
I don't wanna make this a thing,
but we saw how amazing the lemonade was.
Let's do it with bread.
And if we get bread dough, doh,
we can hopefully also make a pizza.
Black bread, black pizza,
and maybe we'll just play around with some recipes with it.
So yeah, let's go.
All right.
So I did mention about,
well, the potential rumoured health benefits,
but also, there's certain people
that should not have activated charcoal.
I did say to do your own research,
but a lot of you said particularly about pregnant women,
and that's important, yeah.
You should not have anything with this,
but as we found last time on the lemonade video,
it is basically soot.
And I've got a little bit left,
so we're gonna make the black dough now,
before Mrs. B gets home, basically,
otherwise it's gonna look like
a chimney sweep protest in here.
All right.
So, first thing I've added up,
I've got a little bit of wholemeal flour here.
I'm wanting to get 500 grammes,
and I've only got a little bag left of it.
And another one you could use is rye flour.
You can get dark rye flour.
That would probably take it really well.
So, this is some strong bread flour.
So, I'm kind of using a mix of the two.
(upbeat music)
Yeah, you can see,
I didn't really have that much wholemeal flour left,
but there is a slight difference
in the shade of the colour there,
but hopefully that won't matter (laughs).
(bowl clatters)
Salt.
And a little pinchy winch of sugar as well.
And now, boom,
the flour goes in.
(upbeat music continues)
Sugar, salt, and flour.
Okay.
I stirred that probably way more than I needed to
because now we stick in the activated charcoal.
What could go wrong?
I'll tell you what could go wrong.
This could actually alter the texture.
Wow.
(laughs)
This could actually alter the texture,
because it is...
I didn't really...
Yeah, I put quite a lot in.
Look at that.
Come closer.
I'm kinda hoping that it doesn't go like super black though.
I want it to kinda go like a deep grey, you know,
like anthracite.
I don't know what's gonna happen,
'cause obviously I need to add the warm water in,
so that might darken it,
but hey, that's cool.
But it's not very consistent yet,
so I need to keep working this through.
Yeah, down the bottom,
yeah, it still needs some scrapage.
(upbeat music)
I'm actually really, really happy with that.
I mean, as happy as I can be.
It looks a little bit like flour that you get from the moon
or something, doesn't it?
Oh my gosh.
(laughs)
It's going everywhere.
We're gonna now add our lukewarm water.
We're using fast-action yeast.
So, we can literally put that right in.
But I wanna get a bit of warm water in there first of all
to get it going.
300ml's about half a pint,
so I'm just gonna go a little bit over.
(upbeat music continues)
Oh wow.
That's making it really black.
And what I'm gonna do is I'm gonna sit the yeast
in that warm water.
Now I just gotta find my yeast, where'd I put it?
One sachet of fast-action yeast,
which is about seven grammes.
And I'm gonna sit it straight into that warm water.
Like I say, this stuff's designed
that it doesn't really need
to sort of be like put in the water first of all
on its own to bubble up,
but I'm sort of doing that for about 10 seconds anyway.
And that on its own,
if you wanna replicate the smell of freshly baked bread,
just pour yeast into a bowl (sniffs).
I'm trying to waft it down the lens to you.
That smells stonking.
So, we're just gonna mingle it all in.
That is really dry.
Oh my gosh.
Okay.
Well,
you just do what you do when you normally make bread,
I guess.
You get a black, watery, lukewarm residue,
and we just mix it through.
♪ Ooh, ooh, ooh, ooh, ooh, ooh, ooh, ooh, ooh ♪
Trying to do this step,
like I touched on earlier,
before Mrs. B gets home (laughs)
'cause then if it's proving,
she can't prove that I've done any naughty stuff.
But, I probably need to add a bit more flour.
Yes I do.
Yeah.
This is why I wanted to start this early,
whilst Mrs. B was out,
'cause I was thinking I was gonna probably knead the flour.
Oh my gosh.
I nearly knocked that all over the floor.
I was gonna knead the flour on my worktop,
but as it is,
I can actually knead it in my bowl.
So we'll just do it in here.
That all right with you?
♪ Ooh, ooh, ooh, ooh, ooh, ooh ♪
(dough thuds)
I'm gonna oil this bowl,
Wrapmaster 3000 for a prove,
two-hour prove.
Whoo.
Turns out, cleaning your hands is pretty tricky too.
(laughs)
It was that colour.
(laughs)
It's okay.
Be-doo.
All right.
Some people say to put it into a clean bowl,
and I've done that before,
but I actually find, it might just be me,
but if you oil the bowl that you made it in,
and the base as well,
and just work it around a little bit.
Generally,
(hand scraping)
I find that it still rises, so.
And actually, sometimes it goes even bigger,
but the yeast I've got is pretty strong.
So, I'm hoping for this
to actually balloon up pretty epically.
(Wrapmaster 3000 rattles)
(bowl rattles)
(laughs)
And I'm gonna leave it to prove for two hours.
If you can be bothered,
leave it overnight for an even epic, intense taste.
(smacks lips)
See you in two hours.
I'm gonna go walk the dogs in some crazy winds.
Here we go.
Oh my gosh, look at that.
Oh, I didn't oil my clingfilm.
That's the only thing.
But that has puffed up massively.
♪ Do de do do do ♪
All right, guys?
(laughs)
He looks so tired.
I realise I just said a cardboard cutout looks a bit tired,
as if it can change the expression on its face.
Hmm.
Oh gosh.
Oh, it looks like a swamp.
Look at that.
Oh my, ew.
(inhales)
Oh. That smells sensational (laughs).
(fingers patting)
This is my excited face.
(fingers patting)
It needs a bit more flour in it.
It seems to have got a little damp.
Maybe some of the oil's got in there.
I don't know.
But, yeah, we're just gonna keep kneading this.
All right.
So I've got about maybe three little mini batches
of flour in there,
and I'm working it through,
and it's slowly absorbing it so the color's coming back.
There is no need for me to ruin the worktop.
We're just keeping it all in here.
I've got plenty of room.
(laughs)
It's just,
it's really fun.
I feel like I'm in "Ghostbusters," or something.
Ectoplasm.
I've just ripped a little bit off to one side,
and I'll make a pizza base with this.
I've got my loaf tin here,
aka, the tin that helps you make emergency chocolate bars.
(lid clatters)
(grunts)
Lightly oil me tin.
And I'm gonna try and get as much of the dough into here
as possible.
Just a little bit, wanna mostly fill the tin,
and it's gonna prove again.
We'll just try and get it into a smoothish ball.
Oh.
♪ Ooh, ooh, ooh, ooh, ooh, ooh, ooh, ooh ♪
Wrapmaster 3000.
(laughs) I feel like a T-Rex.
(Wrapmaster 3000 rattles)
Thank you.
(clingfilm rustles)
Don't go.
Oh wow.
That's only been like, I don't know,
10 minutes,
and it's risen up nicely.
I have oiled the clingfilm.
Starting to fill up round the sides a little bit.
Looking good.
But when it comes to the pizza dough,
I'm not really looking for that second prove
in this circumstance,
this is just kinda like a bonus recipe.
So this is actually,
'cause I did it a while ago and it's smaller,
that's increased in size too.
So, let's make a black crust pizza.
All right.
And you've seen it before
when I've done a pizza in the oven,
I get it red hot onto like pizza mode.
I'm not gonna go super, super, super, crazy hot today,
but it will need to be 220 degrees anyway
for the bread for the initial bake.
So, I'm putting that tray in there,
which you've seen me do before,
which will help cook the crust for the pizza.
The other thing with that tray method as well,
cut out a piece of baking parchment and make it on this,
it makes it so much easier to get it on and off.
All right. I'm fairly happy with that.
And yes, at the pizzeria, when it opens, Halloween,
if this is edible (laughs),
we would totally serve it.
Right, happy with that.
Let's top it.
I've just got some basic toppings.
This is actually a tub of passata,
so, it's like finely chopped tomatoes.
This is with garlic in there as well,
and some basil, which is great.
(mellow music)
But I really liked the idea of the contrast
of having the mozzarella popping against the black crust.
Oh, I do have a red onion spare.
Maybe I could put that on there.
I do have some mixed herbs as well
that I'm just gonna shimmy on as well.
Why not, eh?
I think we should try and cook this.
Need to go quick, all right.
Whoo!
(tray clatters)
Ha.
Ho, ho!
Meanwhile, while this is happening,
my loaf's out the back going, "Yeah, I'm just proving."
All right. So we've done a black drink.
We're doing black savoury.
I think it's only right,
maybe I'll do one more of these videos,
if you guys want me to,
of a black pudding, excuse the pun, UK folks.
We're not making black pudding (laughs),
the dessert could be like maybe like a meringue,
'cause that would definitely take it,
but I'm thinking this thing changes everything to black,
so, like maybe like a trifle.
You could have black cream, black jelly,
or a pie with a black crust.
If you any ideas, let me know down below,
and maybe we'll make that the final
in this little mini-series.
(tray clatters)
Ha.
(tray clatters)
Ho.
Blooming gorgeous.
Oh my gosh.
It almost looks slightly purple.
Look at that thing.
That is remarkable.
Oh, you are gonna be a thing.
Sprinkle that on.
Oh yes.
It's like a work of art.
I like how it,
you hear the rattling then?
Sounded like a little bell.
All my toppings are sliding off (laughs).
I bodged the sauce, sorry.
Cor.
- Hmm.
- Can't taste a thing, can you?
Just like the lemonade.
You wouldn't know that it was in there.
- And I don't have to share it with any children.
- Yes.
(laughs)
Homeschooling's done.
- It's all mine.
(laughs)
- [Barry] You're evil.
Say how you feel.
It's like Oprah.
- Just got one more big kid to get out the house.
- [Barry] Oh, thank you.
- Only joking.
Gonna have black poo?
- Are we gonna have black poo?
Oh my gosh.
Just don't like where those sides are going.
So, I'm just gonna trim 'em flush. That's all.
Okay, here we go.
A little bit of flour on the top.
This is what someone told me,
a little incision
with a knife
down the middle,
if that's gonna help.
But now we're gonna bake it.
(oven door slams)
Let's see what happens.
(oven hums)
All right, folks.
I don't wanna get too excited,
but that has risen ginormously.
I hope it stops rising, actually,
but that is looking amazing,
you just about see it in there.
So, apparently about 15 minutes, a little hotter,
and then turn it down by about 10 degrees,
and that helps still get a better crust.
So, fingers crossed,
but I'll do a full write-up on this
so you know exactly what I'm doing as always.
Yes.
Ow, it's hot.
Now, apparently,
ooh, what is good to do is
(dish clangs)
if you take the loaf out.
(fingers tapping)
Oh.
Can you hear that?
Sounds hollow.
That means it's done.
If it's not,
you can put it back in like that (laughs).
I s'pose it doesn't matter,
'cause it's got the shape, to bake it,
just to make sure
that the bottom isn't all soggy, all right?
But that's black bread.
(laughs)
That is a beast of a slice of bread.
(knife sawing)
Ah, I'm just wondering what colour it's gonna be.
Let's have a look.
(knife sawing)
Oh my gosh.
(gasps)
(laughs)
It's still a little bit warm, actually.
Can you see the smoke coming off of it?
Wow.
Yeah.
I thought it was warm,
but I didn't realise it was that warm.
Anyhow.
I'm really intrigued to see what happens,
one, when we toast it in a toaster,
will this brown?
I think it will.
And two, we'll make a grilled cheese,
and see if that does anything as well on direct heat
with a frying pan.
- Normally, it's the other way round, isn't it?
The crust is darker and the inside is lighter.
- [Barry] Yeah. Like with a cake.
- Yes.
(laughs)
(mellow music)
(knife sawing)
- Black toast going in.
So, we're just doing a grilled cheese as well,
aka, a cheese toastie
in a frying pan.
You can't even see it 'cause of the frying pan colour.
Trying to do a grilled cheese and toast at the same time
was not a good idea.
This has actually had over probably half extra
what I would normally do
when it comes to toast.
Now, I don't know if you can see,
the top of it is browned.
(gasps)
Oh, look, it has browned.
(fingers tapping)
That's toast.
I love how it looks
(knife scraping) like burnt bread.
(teeth crunching)
Oh,
that's amazing (laughs).
It looks burnt, but it's actually fine.
It's toast.
(teeth chomp)
That is the grilled cheese.
Look, you can see it has lightly browned on there,
but it's definitely done.
Oh my gosh.
Look.
(laughs)
Ha.
Gee, that's hot.
Look, look, look.
Ah, ah, ha, ha, ha,
look at that.
With that and the black bread,
the toast,
and the grilled cheese,
if I eat that,
that's literally like a volcano.
This is ridiculous, but it's worked.
I don't know if the camera's picking up the colour too well,
'cause it's such a murky, weird day at the moment,
but that has browned just like the toast, perfectly.
Mmm. Mmm.
Oh my gosh, that is naughty.
Just the same.
A bit like the lemonade,
except for the lemonade,
maybe I think I did a bit too much powder,
and there was a slight granular taste.
Right now with that,
I'm getting nothing.
It's a little bit of fun,
little bit of a project thing.
And I'm so glad and so proud that it's worked.
I've actually learnt a bit today.
If you would like to see me do a follow up black dessert,
black pudding, whatever.
Let me know your ideas down below or on social media.
Don't forget to subscribe for regular videos,
and I'll see you very soon.
I would have been happy with this,
but so good.
Bye.
♪ Check your level player ♪
♪ No matter what your style, the kitchen's for me ♪
♪ Sideburns, moustache, goatee, maybe all three ♪
(upbeat music)
I didn't make a mess.
- What you call this?
- An organised mess. - Standard.
Standard.