Alan Holbrook wrote:
>Brooklyn1 wrote:
>
>> A product bakers use to blacken (pumpernickel) is burnt sugar syrup.
>
>That might do the trick if it doesn't add too much sweetness, which "burnt
>sugar syrup" implies it might. Got any personal experience to share in
>that regard?

Burnt sugar syrup adds very little flavor if any, simply because it's
used in very small quantity... its blackening effect is very potent.
Didn't you click on the links I supplied? I use it mainly for baking
Russian black bread.