Simple Charcoal Bread

I found a recipe for charcoal bread on the Lorna Jane website the other day, it used dairy yogurt and milk in the recipe, but I saw no reason why it wouldn’t work with dairy alternatives. And I was right! This is my vegan-ised version of the recipe below for you. It is really delicious. Very moist, and the charcoal adds a really lovely texture to the bread. Its delicious fresh but keep in mind it only stays fresh a couple of days. The recipe makes quite a small loaf though, so you should get through it without any worries at all!



Makes one small round loaf

  • 250g spelt flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon bi-carb soda
  • 150ml coconut yogurt
  • 100ml almond milk
  • 1 teaspoon Dijon mustard
  • 2 teaspoons activated charcoal powder


Preheat the oven to 200 degrees celsius

In a large bowl sift the flour, sea salt, charcoal and bi-carb. In another small mixing bowl whisk together the coconut yoghurt, almond milk and Dijon mustard. Add the wet ingredients to the dry and gently fold the ingredients together until combined.

Using floured hands scrape the dough onto a baking sheet lined with baking paper and shape into a rough round.

Top with a dusting of flour and bake in the oven for 30 minutes.

Allow to cool before slicing.