• 400 g white wheat flour
  • 300 g water 
  • 100 g active rye or white wheat sourdough starter 
  • 8 g fine sea salt
  • 1 teaspoon Being Co. charcoal powder  (add more for a darker colour)


  1. Dissolve 1 teaspoon of Being Co. charcoal powder in 300 g of water. Add 100 g of sourdough starter and mix by hand. Next, add 400 of flour and mix all ingredients until they come together. Cover the bowl with a kitchen cloth and let the dough rest for 1 hour.
  2. After 1 hour, you will notice the dough has relaxed a little bit. Add 8 g of salt and knead the dough for 5 minutes so it becomes stretchy.
  3. Leave the dough in the bowl for another 3 hours at the room temperature (if it's too cold, you might put the bowl in a slightly warm oven). Cover the bowl with a kitchen cloth to prevent the surface of the dough from drying out.
  4. In the meantime prepare the bread pan and flour it well. 
  5. Knead and shape the bread.
  6. At least 30 minutes before baking preheat your oven to the maximum temperature of your oven.
  7. Add dough to bread pan.
  8. Bake the loaf for 20 minutes with a cover on at 240°C/465F°F and 20-25 minutes with cover off at 230°C/445°F and until bread gets nice golden colour. Cool on a cooling rack before cutting.


Image credit: @nododonuts using our Being Co. Activated Charcoal Powder.