Mocha Chocolate Swirl in Vanilla Wheat Bread. Vegan

Its chocolate mocha and vanilla rolled together in a bread! You know what you can make with this bread right. If you dont scroll below the next picture.

This month I actually ran out wheat flour(gasp!). I make a loaf or 2 every week and wheat flour is usually everywhere on the counter and me most days. It gave me a reason to open my cabinets and use other flours. Yesterday I whipped up a berry loaf with Pearl Millet(Bajra), Spelt, Kamut and bread flour. The color was totally whacky. Blue-pinkish because of the berries and the pearl millet flour gave it a greyish hue. It looks funky but tastes berrylicious! I need to schedule a organize all baking cabinets day soon, or maybe mom will do it when she visits ;) She cannot stand the mess:)

What can you use this chocolate swirl bread for...hmmm. eat a slice warm as is, top it with some melted chocolate or salted caramel(yumm) or nut butters.. mmm.. or make some french toasts! Tiramisu, Samoa, Molten Lava. Heck yeah. Make some french toasts!

You can add some chocolate chips between the swirls for a gooey chocolate layer, then drizzle some melted chocolate on each slice for a quick chocolate roll ;) Told ya , I am on mocha roll. you can skip the coffee in the chocolate layer and make chocolate and vanilla layered bread.

Find all my Yeast Breads Loafs/buns/breakfast rolls here

Ingredients: Medium 8.5 by 4.5 inch pan

Common: Make 2 batches of

1 teaspoon active yeast

2 teaspoons raw sugar (2 Tablespoons for sweeter. The bread has just a hint of sweetness with 2 tsps.)

1/4 cup water

1/4 cup vanilla almond milk or few drops of vanilla extract + non dairy milk/water

1/2 cup whole wheat flour

1/2+ cup bread flour

1 Tablespoon evoo or organic canola oil

1/3 teaspoon salt

For Mocha Chocolate :

1 Tablespoon instant coffee (skip for just chocolate layer)

3 Tablespoons cocoa powder

Directions:

In 2 medium bowls, add 1/4 cup warm water, raw sugar and yeast. Mix and let sit until frothy(10 minutes).

Add the vanilla almond milk, oil to one bowl.

Add the flours and salt and knead 5-6 minutes in stand mixer or 8-9 minutes by hand. Cover and let rise for 1.5 hours or until doubled.

Mix the coffee, cocoa powder, almond milk, salt and oil well.

Add the flours and cocoa mixture to the yeast mixture in the other bowl and knead 5-6 minutes.

You might need a little flour more or less depending on the flours used.

Cover and let rise for 1.5 hours or until doubled.

Punch dough down, use a Tablespoon or so bread flour to help make the dough less sticky and knead for a few seconds.

Pat or roll out the vanilla dough into a rectangle.

Roll out the mocha layer and place over the vanilla. (You can sprinkle a layer of chocolate chips on the vanilla layer before topping with the mocha layer)

Roll up the layers like a tight jelly roll.

Seal the edges and place seam side down in a parchment lined bread pan.

Spray water on top. Top liberally with oats.

Cover with a towel and let rise until doubled(40-50 minutes)

Bake in reheated 365 degrees F for 30-35 minutes until a tap on the top sounds hollow.

Let cool completely before slicing or storing. (Refrigerate for half an hour before slicing for clean less crumbly slices)

This bread is being shared at Hearth and Soul blog hop, Slightly indulgent Tuesdays. Rickis wellness Weekends.