Soft and Moist Charcoal Bread

by - August 30, 2018

I used the Yudane method to make this Charcoal Bread.  It is very soft and moist even after few days. I was a bit sceptical when I first heard about Bamboo Charcoal powder.  Isn’t carbon bad for us?  However, I did some research and found out that activated charcoal is not only safe but there are probably health benefits relating to detoxification effects.

Please click here to see the differences between Yudane vs Tangzhong Method.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Soft and Moist Charcoal Bread Recipe

Yields: 1 loaf


60g bread flour
55g boiling water

240g bread flour 
3 - 5 tsp bamboo charcoal powder (I used 5 tsp)
1 1/4 tsp instant yeast
1 1/2 tbsp (15g) brown sugar
1 1/8 tsp salt
12g butter
160g – 180g fresh milk or full cream milk (start with 160g first, add in slowly the balance if the dough too dry)

Loaf pan (8" X 3" X 3")


  1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
  2. Cling film and place in the fridge for at least 4 hours or overnight.  
  3. Take out from the fridge 30 minutes before using to return to room temperature.
Note:  I made the yudane dough 4 hours before and left it outside instead in the fridge. It works too.

  1. Put all ingredients into the bowl of stand mixer. Using the dough hook, knead until the dough comes together, become elastic and tacky but not sticky.  It takes around 15 minutes at medium speed.   
  2. Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  3. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions. Form each portion to a strand/long log. Roll out each dough with a rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
  4. Place all dough in the prepared loaf pan.  Let it rise for another 45 to 60 minutes or until double in size. 
  5. 15 minutes before baking, preheat the oven to 190C.
  6. Bake at preheated oven for 25 - 30 minutes, or until golden brown.
  7. Remove bread from oven and let them cool on rack completely before slicing.

  1. For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
  2. The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently.
  3. Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises.
  4. Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

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  1. Do we need to knead it till window pane?

    1. Hi there,

      Thank you for asking. I normally didn't do the windowpane stage test as it is machine knead and 15 mins is more than enough. You may want to do window pane stage test if you like.

      Cheers & happy baking:)

  2. so is this like charcoal shokupan?!

  3. do you really use 5 tsp of Charcoal powder, or is it 5g?

    1. Yes, I used 5 tsp. But, please slowly add. Mine was not so black, so I ended up added 5 tsp.
      Cheers :)

  4. At what speed do you use for your mixer? I’m using a KitchenAid and it is advised to go no higher than 2.

    1. Hi, thank you for asking. I used Kenwood Mixer for this bread. I just got KA recently and has been kneading few breads. I turned to 3 - 4 for only a minute after adding in butter to the dough. Then turned back to 2. If I see my dough is not well kneaded. I will turn to 4 for not more than a minute then turned back to 2. I stopped my machine few times just to prevent over heating.

      Cheers :)