Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 3 hours
Yield: 1 loaf
- 1/2 cup (60 grams) bread flour
- 1 envelope yeast
- 1/2 cup (120 ml) lukewarm water
- 2 tbsp (10 grams) cocoa powder
- 1 1/2 cups (180 grams) bread flour
- 1 cup (120 grams) rye flour
- 1 1/2 cups (180 grams) whole wheat flour
- 2 tbsp sugar
- 1 tsp salt
- 1/4 cup (60 ml) almond oil (vegetable oil can be used instead)
- 3/4 cup (180 ml) strong black coffee
[*]In a mixing bowl add 1/2 cup bread flour, yeast and 1/2 cup lukewarm water. Stir and leave at room temperature until bubbles appear and the mixture begins to have a spongy texture.
[*]Meanwhile sift the flours and cocoa powder together.
[*]When the yeast is dissolved add the flour mixture, sugar, salt and almond oil.
[*]With the dough hook on start mixing slowly adding the black coffee.
[*]Soon the dough will clean itself from the sides of the dough and become elastic.
[*]Keep kneading 5 more minutes (10 if done by hand) and place the dough in a greased bowl. Cover with plastic foil and leave at room temperature for about 1 hour or until doubled in size.
[*]Take the dough out, knead by hand 2 more minutes, place it in the greased bowl, cover and let rise again
[*]When risen, shape the dough in a log, place it in a 9X5 baking pan and leave again to rise, this time only for 20 minutes.
[*]Meanwhile preheat the oven to 375F.
[*]Bake the bread for 40 minutes or until the smell of fresh baked bread covers your kitchen.
[*]Leave to cool slightly before removing from the baking pan.
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