for 500 g

Dough

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

To shape

1 tbsp

rolled oats

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.

Show complete recipe