Dark honey bread

Dark honey bread

Total: 4 hr 10 Min. | Active: 30 Min.
vegetarian
Nutritional value / 100 g: 290 kcal
, Fat: 6 g
, Carbohydrate: 51 g
, Protein: 8 g

Ingredients

500 g

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Dough

250g wholemeal flour
250g white flour
2tbsp cocoa powder
½cube yeast (approx. 20 g)
1 ½tsp salt
40g butter, soft
4tbsp liquid honey
½dl espresso, cooled
3dl water

To shape

1tbsp rolled oats
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Utensils

One loaf tin (approx. 22 cm), greased.

How it's done

Dough

Mix the flour with all the other ingredients up to and including the salt. Add the butter, honey, espresso and water, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 1/2 hrs. until doubled in size.

To shape

On a lightly floured surface, roll out the dough to a 30 x 40 cm rectangle. Cut the dough crosswise into five strips and lengthwise into six strips. Stack the rectangles on top of each other, transfer to the loaf tin, sprinkle with oat flakes. Cover and leave to rise for a further 30 mins.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the tin and leave to cool on a rack.

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