Black bread with Thermomix

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31 January, 2026

Black bread with Thermomix: spectacular on the outside, tender on the inside

There are breads that enter through the stomach… and others that enter through the eyes first. This black bread with squid ink It’s one of those that, when you bring it to the table, everyone stares 👀.

And the best thing is that, although it may seem like a gourmet bakery, making it at home with the Thermomix is much easier than you imagine.

If you have ever wanted to prepare a different bread to surprise a special meal, accompany seafood or make some memorable canapés, this recipe is perfect. In a short time you have a manageable dough, a controlled rising and a brutal result: an aromatic bread, with a spongy crumb and an intense black color that makes you fall in love 🖤.

The first time I made it was for a dinner with friends and since then, it has become “the special bread.” It doesn’t taste like fish, it doesn’t scare anyone and it always provokes the same reaction: “Did you make this?” 😉

Black bread with Thermomix

Why this recipe is perfect

✅ Immediate visual impact: The black color makes it the absolute protagonist.
✅ Mild flavor: The ink provides color and a slight marine touch, not at all invasive.
✅ Thermomix makes it easy: Perfect kneading without effort.
✅ Tender and airy crumb: ideal for cutting into slices or toasts.
✅ Much cheaper than buying it ready-made: Gourmet bread at a homemade price.
✅ Versatile: Perfect for seafood, cheeses, flavored butters or specialty snacks.

Ingredients explained

💧 300 g of water

🦑 3–4 sachets frozen squid ink

🧊 25 g fresh yeast

🍬 1 pinch of sugar

🌾 500 g strong flour

🧂 1 tablespoon of salt

Important notes:

– The ink can be frozen or fresh.
– You can use baking flour if you don’t have the strength, but the crumb will be somewhat less elastic.
– The recipe is naturally lactose free and suitable for dairy-free diets.

Equipment and preparation

Before you start, leave everything ready. This makes the process much more fluid and enjoyable 😊.

What you need:

✔ Thermomix (any model with Kneading function)
✔ Spatula
✔ Baking tray
✔ Baking paper
✔ Clean cotton cloth
✔ Sharp knife or cleaver

Previous preparation:

Take the yeast out of the refrigerator a few minutes beforehand. Have the flour weighed and the ink ready to use. In total, the active preparation is short, but rising takes time: plan on about 2 and a half hours in total.

Step by step instructions

Put the water, squid ink, fresh yeast and a pinch of sugar in the glass. Program 1 min / 37°C / speed 2.
This step activates the yeast and distributes the ink perfectly.

Add the flour and salt. Mix 30 sec / speed 4 and then activate the Knead function for 5 minutes.
You will obtain a black, smooth and slightly moist dough.

Let the dough rest in the glass, covered, for approximately 1 hour, until it doubles in volume.
This first rising is key to a fluffy crumb.

Lower the dough with the spatula and knead again for 1 minute.
Take the dough out onto a lightly floured counter, form it into a smooth ball and place it on the tray lined with baking paper.

Cover with a cloth and let it ferment for another 45 minutes.
Preheat the oven to 240°C in the meantime.

Sprinkle the surface with flour and distribute gently with your hands.
Make irregular cuts with a knife or blade, imitating the skin of a zebra.

Put the bread in the oven. Generate steam by spraying water or placing a container with water inside.
Bake for 10 min at 240°C, lower to 200°C and bake for 30–35 min more.

Remove the bread and let it cool completely on a rack before slicing.
This allows the crumb to finish settling.

Pro tips and troubleshooting

🌟 Secrets to success

✔ Use steam the first few minutes for a crispy crust.

✔ Respect the rising times, don’t be in a hurry.

✔ Cool completely before cutting to avoid caked crumbs.

❌ Common mistakes

Problem: little spongy bread.
Cause: insufficient rise.
Solution: Let it rest until it really doubles in volume.

Problem: too intense flavor.
Cause: excess ink.
Solution: reduce to 2 envelopes next time.

Variations and customizations

🧄 Aromatic: add garlic powder or dried rosemary.

🫒 With olives: Add chopped black olives in the last kneading.

🧀 Gourmet version: small cubes of cured cheese.

🥖 Buns format: divide the dough into individual pieces.

🔥 More rustic: mix part whole wheat flour.

Serve and accompaniments

This black bread is ideal to accompany seafood, fish, carpaccio or soft cheeses 🦐🧀.
It is spectacular with herb butter, light aioli or cream cheese.
Perfect for special dinners, Christmas or as the main bread on a gourmet table.

Storage

🥡 Storage: wrapped in cloth or bread bag, 2–3 days.

❄️ Freezing: yes, in slices up to 2 months.

♨️ Overheating: a few minutes in the oven or toaster.

Frequently asked questions

Does it taste like fish? No, the flavor is very mild.

Can I use dry yeast? Yes, use 8g.

Can it be done without Thermomix? Yes, kneading by hand.

Is it suitable for children? Completely.

Can I make muffins? Yes, adjust the oven time.

Call to action

If you are looking for a different bread that leaves its mark, this black bread is for you 🖤.
Go ahead and do it, save it, share it and tell me how you served it.
If you like special breads, don’t miss the activated charcoal bread or the olive bread with Thermomix.

📋 Final recipe card

Black bread with Thermomix

⏰ Total time: 2 h 30 min

👥 Servings: 1 large loaf

🔥 Difficulty: Medium

Ingredients:

💧 300 g water
🦑 3–4 sachets of squid ink
🧊 25 g fresh yeast
🍬 1 pinch of sugar
🌾 500 g strong flour
🧂 1 tablespoon salt

Instructions:

1. Activate yeast with water and ink.
2. Knead with flour and salt.
3. First rise in the glass.
4. Form bread and second leavening.
5. Bake with steam and cool.

Grades: Do not cut hot. Adjust ink to taste. Ideal for seafood and gourmet tables.

Recipe by Jesus