Croissants that look blackened and burnt-looking bread. These are the impressions of those who see a activated-fired oven product for the first time. The typically reticence towards novelties, however, this time did not get the better of activated charcoal bread.
In fact, the bread and sweets with activated charcoal already have a large number of fans, attracted both by the originality of the product and by the presumed or real beneficial properties. Among the latter, the most acclaimed are the ability to deflate and flatten the stomach, better digestion and even a weight loss.
But is it all true? We made clarity with the help of prof. Nicola Sorrentino, director of the Columbus Clinic Diet.
It is now the new bread-making trend. The activated charcoal bread spreads everywhere and many people consume it thinking they are doing well. But is it really like that? We asked the nutritionist
Wherever you go for breakfast or to eat, as well as by the trusted baker, the “black” bread and croissants are now original protagonists. Prepared using activated charcoal, these trendy products attract the consumer both for the originality of the appearance and for the presumed beneficial properties. In this case, the belief of the consumer-type is that the charcoal bread helps to deflate the belly, make weight loss and improve digestion. In reality, this food does not work like the same supplement because the percentage of activated carbon used in the mixture is negligible.
How to make activated charcoal bread
The preparation of the charcoal bread is very simple: it resembles the classic recipe of the preparation of the bread, but differs for the addition of the charcoal that gives the dark color to the dough.
- 500 g of 00 flour
- 1 teaspoon of salt
- 1 cube of brewer’s yeast
- 6 g of charcoal
- 6 tablespoons of extra virgin olive oil
- 1 pinch of sugar
- Warm water
The first step to prepare this alternative version of the bread, certainly lighter, is to place the flour on a pastry board.
Mix the ingredients well so that everything is homogeneous. Create a fontanelle in the middle of the flour and add the oil, then dissolve the beer yeast cube gradually pouring warm water and start kneading vigorously.
Aggregates activated charcoal (powder) to flour. You can buy it in a pharmacy in tablets and then reduce it to powder by crushing it.
Add a teaspoon of salt and a pinch of sugar and continue to work the mixture with your hands, to form a ball looking smooth and soft.
Leave the mixture to rise for about two hours, covering it with a cloth.
After two hours, the bread is ready to be fired. Give the mixture the shape you prefer and engrave it for example with a cross. Heat the oven to 200 degrees, put the bread in a baking pan lined with baking paper and cook for half an hour.
Constantly check the baking of the bread and adjust it according to your taste.
The charcoal does not change the taste of bread but without doubt makes it more digestible. Its beneficial properties act in particular on the intestine and on the stomach: they allow the elimination of gas, they calm stomach acidity, the swelling of the stomach and the reflux.
This type of bread can be enjoyed in many different ways: with a drizzle of extra virgin olive oil and tomato, with fresh cheese, avocado and salmon or with butter and jam. The choice is yours!