Some pretty chocolate swirls in the a bread similar to Pan de Hojaldre.
Ingredients:
- 2-3 cups bread flour
- 2 cups whole wheat flour
- 1.5 cups water
- 2 tablespoons butter
- 1 teaspoon salt
- 2 Tablespoons brown sugar
- 2 teaspoons active yeast
- 2 Tablespoons organic cocoa powder
- oil for greasing
Directions:
- Warm half a cup of water and add 1 teaspoon sugar and yeast to it. Mix well
- Let it sit for 10 minutes or until frothy.
- In 1/4 cup hot water, mix in the cocoa powder and 1 Tablespoon sugar and keep aside for cooling.
- Take 1/3 of the yeast mixture, 1 (or 1.5)cup bread flour, cocoa mixture, 1 teaspoon butter and knead into a soft dough.
- In a greased mixing bowl, add the rest of the flours and salt and mix well.
- Add the remaining butter, yeast mixture, and water and knead for 8-10 minutes. ( if using stand mixer, 3-4 minute batches with intermittent scraping)
- Add more water if needed.
- Place both doughs in separate well greased containers, covered in a warm place for 2 hours.
- Knead the doughs separately into balls.
- Take both doughs and roll them out into 10 or 12 inch squares of even thickness. The chocolate dough will be about 1/8 inch thick and the regular dough about a 1/4 inch thick. Use extra flour if necessary.
- Place the chocolate dough on top on the regular dough square.
- Fold them together twice to get a smaller square.
- Roll them out again to about 10 inches square.
- Roll them like a jelly roll from one side tightly and seal the open side to the roll with water.
- Place the roll on a greased baking tray with the sealed side down.
- Make deep cuts on the roll an inch apart. Step by step and pictorial for similar shaping here http://cindystarblog.blogspot.com/2010/01/pan-de-hojaldre.html
- Spray some oil on top and cover with damp towel. Let rise for 40 minutes.
- Bake at 375 degrees F for about 40 minutes.
- Cool completely before slicing!
- Enjoy warm with butter! or dipped in hot coffee!
This sounds really interesting– reminded me a bit of a chocolate croissant, but with a more bread-like, denser texture? Hope Chewie’s doing well– he sounds adorable.
I think, I saw ‘Ganpati’ figure in the first photograph. Though this is a food blog, felt like sharing my perspective
N’joy cooking
This is a completely wondrous site, you are so very talented!
But…. Oh please could you do some bread vegan of course, that is no eggs so that is dealt with, no yeast and gluten free?
Bit much to ask for but I love a good sandwich, a good toastie, a batch now …. Well, I love my burgers and just get them in to a roti but a batch like other people… Well, that would be so amazing. I trawl through recipes, but I always seem to miss one or the other.
Have you any that you could,bring to mind that would suit an awkward one like me?
My favourite flours are buckwheat, chickpea and quinoa, love millet, almond and even some coconut too. I use egg replacer, I do,baking powder instead of yeast and get some bricks! I break those up for the stuffing pies that are full of vegetables, nuts and seeds, have a good sauce and are a meal in themselves. I will have a go if you think it will work and let you know how a cooker that just does low, medium, and hot on calor gas does it (country dweller so cookers limited to two choices just now). Basic I gradients or lots of alternatives as shopping here very limited so a lot of things are just out of the question.
Hope you like a challenge or several! Happy new year?