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!
Alicia said:
This sounds amazing! I must try it!
acorninmykitchen said:
Thanks! You’ll be surprised with the flavour.
alexanderwillowharvey said:
This looks lovely! I might try this!
Food and Forage Hebrides said:
Great ingredients, tempted to try this with a quality espresso for extra coffee kick. Thanks for a new idea, Tracey
acorninmykitchen said:
Thank you. I used a Segafredo Espresso Moka.
pattyabr said:
very interesting for sure. pictures have some contrasting colors for intrigue
fromthefamilytable said:
You are too modest. The image of the bread is beautiful.
acorninmykitchen said:
Thank you. I will try to make it better next time.
viveka said:
Pity about the yeast. Cocoa and coffee bread would suit me perfect. Brilliant photo, like the grey against the brown .. and the music very happy, great choice.
Bernice said:
What an interesting bread! I bet it is good!
chefconnie said:
This sounds fantastic.
thebellyrumble said:
Fantastic idea, and it looks delicious as it is – if it looked even better in real life, then I’m even more jealous of your dinner. 🙂 I think it would also be great spread with ricotta and a little condensed milk, and sprinkled with walnuts or hazelnuts.
acorninmykitchen said:
Wow! That sounds very, very good. Thanks!
whilehewasout said:
This is very interesting, probably we would fight over it with my mom as she adores coffee and I’m crazy for cocoa!
petit4chocolatier said:
This bread definitely does have character!
Kiks said:
what an awesome recipe..I’ll try this one 🙂