For the White Layer
- 1 cup lukewarm water
- 2 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 2 1/ 2 cups bread flour
- 3 tablespoons olive oil
- 4 tablespoons raw cane sugar
- 1/ 2 teaspoon pink salt
To Make the White Layer
Proof yeast by adding water, yeast and sugar in a small bowl, mix well and set aside.
Add flour, sugar, oil and salt to a stand mixer bowl, mix on low speed for couple of seconds. Then add in the yeast mixture. Once everything comes together, increase the speed, knead until you get a very smooth dough, about 10-15 minutes. Divide the dough in half.
Then divide the dough into half. Form one of the dough into a round shape then place it in an oiled bowl, set aside to let it rise at a warm place for an hour or until it has doubled in size. (cover the bowl with a kitchen towel)
Lightly oil a bowl. Form half the dough into a round and place it in the bowl. Set aside to rise, covered, in a warm place for an hour or until doubled in size.
For the Black Layer
- 1 tablespoon lukewarm water
- 1/ 2 teaspoon charcoal powder
To Make the Black Layer
Add water and charcoal powder in a small bowl, mix well. Knead the other half of the dough on a floured surface together with the charcoal powder mixture until you get a very smooth and even color dough. Add a tablespoon of flour if needed.
Lightly oil a bowl. Place dough into it and set aside, covered, to rise in a warm place until doubled in size, about an hour.
Preheat oven to 350ºF.
Once ready, roll out the white dough into a rectangle shape with a rolling pin. Repeat with the black dough. Place black dough on top of the white dough then roll them together with slight pressure. Once done, roll the rectangle dough into a log. Then place it in a loaf pan to proof for another hour or until it has doubled in size.
Bake for 20-25 minutes.