On our recent trip to Guadeloupe, we had the opportunity to buy and consume pain noir and baguette noir which is a black bread popular in France and Europe. It is made with black cocoa powder. Black cocoa is a type of cocoa powder that has been so heavily Dutched (AKA treated with an alkaline solution) that it has turned black. All Dutch-processed cocoa powders have been treated with an alkaline solution to reduce their acidity, but black cocoa powder pushes this process to the extreme. What’s left is an ultra-dark cocoa powder that has an intense chocolate flavor and aroma. But don’t be misled, this bread is by no means a chocolate bread or even tastes of chocolate. The flavor from the black cocoa adds a smooth mellow nutty background note to the usual taste if the bread. 
- 3 cups bread flour
- 1 tbsp active dry yeast
- 1 tbsp dough conditioner
- 3/4 tsp salt
- 2 tbsp black cocoa powder
- 2 tbsp roasted sesame seeds (optional)
- 1 1/2 cups water
- 2 tbsp honey
- Combine the bread flour, active dry yeast, dough conditioner, salt and black cocoa powder in a bowl.
- In a 4 quart bowl combine the water and honey and microwave for 90 seconds to just slightly warm.
- Add the dry ingredients and mix with a sturdy spoon until all dry ingredients have been incorporated. The dough will be sticky, rough, and bit shaggy.
- Cover with plastic wrap and place in a room temperature oven for 4 hours. The dough should be warm and bubbly and should have grown 2-3 times in size.
- Turn out the entire contents of the bowl onto a large well floured bread board, sprinkle flour over the top and flatten out. From either side, fold over 1/3 of the dough and then the 1/3 from the opposite side. Turn the dough 90 degrees and repeat 3 more times, each time sprinkling with more flour to prevent it from becoming sticky.
- Cut in half and shape into loaf.
- Return to room temperature oven and allow to rise undisturbed for 4 hours.
- For 1-2 baguettes, bake 40 mins at 400F.
- For 1-2 round loaves, bake 50 mins at 400F.
- Using a silicone bread baker, 60 mins at 400F.
Pre-heat the oven to 400F. Times above are approximate depending on the oven and distribution of heat. Usually I will rotate the loaf or loaves half way through the baking step. At the respective time, remove from the oven (and silicone bread maker, if used) and place on a cooling rack for at least 30 minutes before consuming.
- Prior to baking, toasted sesame seeds or everything bagel seasoning can be sprinkled on top.
- Make sure loaf is completely cool before placing in a bread bag to avoid condensation.
This bread can be enjoyed with butter, cheese, cream cheese, dipped in olive oil or as a sandwich of any type.