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cocoabread1

This is a bread with character. Strong and bitter if eaten a few minutes after baking but gets milder the next day.

And versatile. I had it for dinner, just with butter. And for breakfast the next morning with strawberry jam. Both delicious.

*Photo is not great. By the time I realised the photos weren’t great I couldn’t take anymore. The bread was gone.

A bit of Cuban/Spanish fusion for today’s music. Lagrimas Negras by Bebo Valdes & Diego El Cigala.

Ingredients

  • 500gr Spelt Flour.
  • 7gr. Dried Yeast.
  • 15gr. Cocoa Powder.
  • 2 Table spoons White Sugar.
  • 1 Tea spoon Salt.
  • 60ml. Sunflower Oil.
  • 120ml. Lukewarm water.
  • 150ml. Strong Black Coffee.

Preparation

Put in a bowl 50gr. of the Spelt flour, the dried yeast and the lukewarm water. Stir well and leave it rest for 5 minutes at room temperature.

Meanwhile, mix in another bowl the rest of the Spelt flour and cocoa powder.

Add to the yeast bowl the flour mixture, sugar, salt, sunflower oil. Begin mixing and slowly adding the coffee until the dough becomes elastic.

Move the dough to a clean flat surface and knead for 10 minutes. Place the dough in a greased bowl, cover with cling film and let it rest for 1 hour, until doubled in size.

Take the dough out, knead for 2 minutes and put it back in the bowl until doubled in size again.

Preheat the oven at 185 degrees.

Shape the dough and place it in a baking tray. Cover with a clean tea towel and let it rest for 20 minutes.

Make a few cuts on the loaf and place it in the oven for around 40 minutes.

Let it cool down and enjoy with the best Irish butter!

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