I was wondering how some cocoa would work in a yeasty bread. I am not a big fan of chocolate especially dark chocolate or too much chocolate in anything. Some days I do get a chocolate craving and those days I like milk chocolate or a bite or 2 of some decadent chocolate cake and that’s it. In fact I am not even a fan of too much sugar and hence you don’t see very many sugary baked desserts on my blog. I can bake them, but who will eat them..:)
This bread has a nice hot chocolate -y flavor to it which comes out more after toasting it. The flavor is not overpowering, the sugar is limited for a nice snack loaf. You can add chocolate chips to the loaf to give it even more chocolaty texture.. I ran out of any possible chocolate to be used as chips.. Hubby must have finished them up. I dont know where they went coz I dont check the stash that often 🙂
The bread goes really well with some coffee or tea, toasted and buttered.. or even as is.. just pop that slice directly in your mouth!
- 1 cup whole wheat flour
- 2-3 cups bread flour
- 1 large egg ( wilcox cage free)
- 1/2 teaspoon salt
- 1/3 cup sugar
- 2 Tablespoons molasses
- 1/2 teaspoon cinnamon powder
- 1 teaspoon vanilla extract
- 1 Tablespoon butter softened
- 1/2 cup milk
- 3 Tablespoons Cocoa powder (organic free trade)
- 2/3 cup water
- 1.5 teaspoons active dry yeast
- Warm the water to just about warm to touch and add yeast and 1 teaspoons sugar to it. Mix well and keep for 10 minutes or until frothy.
- Warm the milk and add cocoa powder to it and mix well and keep aside.
- Grease the mixer bowl, add the flours, salt and rest of the sugar and give it a whirl.
- Add in the butter, molasses, egg, cinnamon, vanilla, cocoa and yeast mixture and knead for 10-12 minutes( batches of 3-4 minutes with intermittent scraping of the bowl). You can add half a cup of chocolate chips as well before starting the kneading. Add more flour or water if needed.
- Knead into a soft dough and place dough in a well greased container. Spritz some water and oil spray on the dough. Cover with damp towel and let rise for an hour.
- Punch the dough down and knead for a minute. Shape into a loaf by pulling on alls ides and tucking under. Use some flour to make the dough less sticky if needed.
- Place loaf on well greased bread pan and cover with damp towel and let rise for 40 minutes in a warm place.
- Remove towel, spritz top with water and bake at 370 degrees F for 35-40minutes.
- Remove bread from pan and cool on wire rack. Cool completely before slicing. I usually slice it after keeping it in the refrigerator for an hour so it is a bit firm and the slices come out firm without falling apart!
This beauty is headed to this week’s YeastSpotting.. check out some amazing breads there!