Chocolate, Sea-salt & Almond Swirl Bread
Chocolate, Sea-salt & Almond Swirl Wholewheat Yeast Bread! I had a slice topped with avocado, strawberries, raw tahini, cacao nibs and black pepper. And had more slices with banana :)
This turned out quite well, I think, albeit a bit dry (so it's best when dipped in plant milk or topped with fruit)! I used my Basic Wholewheat Anyhow Bread recipe and added 2 tbsp raw cacao powder to half of the dough (after first rise) and 2 cracks of black sea salt to the other half. And sprinkled chopped, raw soaked almond between the layers before rolling!
So glad with how the layers turned out! :) I can actually peel the layers out and I LOVE that! I didn't add any sugar so it wasn't a sweet bread ('chocolate' is kinda an exaggeration, its more like 'cacao' lols), and it has a slight savouriness from the salt.
So glad with how the layers turned out! :) I can actually peel the layers out and I LOVE that! I didn't add any sugar so it wasn't a sweet bread ('chocolate' is kinda an exaggeration, its more like 'cacao' lols), and it has a slight savouriness from the salt.
The dough after first rise. I sprinkled it with flour because usually the surface of my bread get quite sticky after the first rise.
And no, I don't (and have never) tried using any starters for my bread... I'm a really amateurish bread maker!
It took me ages to knead in the cacao powder!! I had to add a few splashes of hot water too. Perhaps it's better to add it before the first rise.
This shows the chocolate layer pasted on the sea-salt layer (okay this makes it sound so salty but trust me, it's not!) with chopped soaked walnuts pressed in on top. I sprinkled on a bit of hot water between layers and on the top layer so that they'll stick!
As you can see, it looks super lumpy because I couldn't be bothered to pull out my rolling pin! So I just use my fingers hehe.
I used a tiny loaf pan, bought at Daiso. And this is a new wooden board bought at Chatuchak during my trip to Bangkok! 60 baht only :D (a little over SGD$2).
Love the swirls!
Chocolate, Sea-salt & Cinnamon Swirl Wholewheat Bread
Makes 1 small loaf (3.3 x 6 inches, bought from Daiso)
- 250g wholewheat flour + more for dusting
- 2 tsp instant yeast, quick rise is best
- water, slightly warm to touch
- 2 tbsp raw cacao + a little bit of hot water
- 2 cracks sea salt
- large handful soaked raw almonds, chopped
- Add flour and yeast together.
- Gradually add in water and mix well. Add until it looks like it still needs more water. Knead with hands. Add more water if really needed.
- Form into a ball and leave in a warm place, until doubled in size.
- Punch the dough down. Place onto a floured surface. Divide dough into 2.
- Into one part of the dough, knead in the cacao, bit by bit. If dough gets too dry, add a little hot water to the cacao before incorporating it in.
- Into the other part of the dough, knead in the sea salt.
- Roll out both doughs, with a width roughly similar to the length of your baking tin. Dab a little water onto the sea salt dough (or the dough you want to see on the outside) and press on the cacao dough until completely adhered.
- Dab more water onto the cacao dough and press on the chopped almonds. Tightly roll the dough and form into a roll that will fit your baking pan.
- Place dough in lightly oiled baking pan. Brush the top with a little water and press in some more almonds/ nuts if desired. Leave to rise for at least an hour, a few hours more is best.
- Bake at 180 deg C for about 45 mins. The bottom of the loaf should sound hollow when tapped. Leave to cool completely before cutting.
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