davidphilliposter

heat the following wet ingredients in a saucepan over low heat until the cocoa and butter melt. cool to 105° - 115°

 

— wet ingredients

1 c +2T water

2 T honey

2 T cider vinegar

2 T butter

½ oz cocoa powder.

 

— dry ingredients

 

1 t yeast

1 T sugar

1 ½ c flour (if needed: 2 T more.)

1 ½ c whole wheat flour

¼ c rye flour

½ c oatmeal

1 T caraway seeds

1 t salt

1 t instant coffee

¼ t fennel seeds

optional: pumpkin seed for garnish

• mix all ingredients for 10 minutes in stand mixer. If dough is too watery after a few minutes of mixing give it the extra 2 T flour. By the end of mixing, dough should be mostly stuck in a ball to the dough hook of the mixer, not like pancake batter.
• let the dough sit for 20 min, then stretch and fold it like toffee for a few folds - it will tighten up.
• let the dough sit for 20 min, then stretch and fold it like toffee for a few folds - it will tighten up.
• let rise (in oven on bread proofer setting if you have one.) for one hour. transfer to loaf pan, let rise until doubled in size (60 to 120 min),
• optional: garnish with pumpkin seed
• bake at 350° for 40 minutes

In the '80s I used unsweetened baking chocolate in place of the cocoa powder, molasses in place of the honey, and bran flakes in place of the oatmeal and I flipped the quantities of the whole wheat flour and the rye flour. I made the changes here so I could make it with stuff already in the kitchen.

 

This was one of the tastier breads I've made. I expect I'll make it fairly often.