Friday, March 05, 2010
Cocoa Swirl Bread
(adapted from The Enchanted Broccoli Forest)
You make this bread in two parts;
cocoa part and white part...
1/2 cup cocoa powder
1 cup hot water
3 T maple syrup
1 T canola oil
1 t salt
1 1/3 c. hot soy milk
3 T honey
2 T canola oil
1 t salt
Combine the each part in a small bowl and set aside.
While the initial mixes are cooling down, make two spongy mixes. In two more seperate bowls but 1/2 T yeast, 1 c. wrist-temperature water, a drop of honey, and 1 cup of white flour into each.
Whisk together and set aside for 45 minutes.
Mix each spongy part with one of the mixes (this will give you two new sticky mixes, a cocoa one and a white one). Add approximate 4 cups of whole wheat bread flour to your sticky cocoa mix and 4 cups of white flour to your sticky white mix. In both mixes flour is added one cup at a time, finishing with about 10-15 minutes of kneeding (at which point you'll have two batches of dough)
Set each dough aside to rise for 1.5 hours. Punch each down. Divide each batch of dough in half. Roll each of the four pieces of dough into an oval on a floured surface. Put one oval of cocoa dough on top each oval of white dough and roll them both up. Place each swirly rolled loaf in a greased loaf pan. Set aside to rise for another hour.
After they have risen, brush tops with soy milk, oil or egg-white, depending on what texture you're going for.
Bake at 375 for 45 minutes.