This unique bread features hot chocolate mix, dark chocolate, coconut flakes, and coconut oil to produce a rich, nutty loaf perfect for an afternoon snack.
- 1¼- 1½ cups very warm water
- 3 tablespoons coconut oil
- 3 tablespoons hot chocolate mix
- 1 dark chocolate bar, coarsely chopped
- 1/2 cup coconut flakes
- 2 cups milled spent grains* (can substutite with bread flour, spelt flour, etc.)
- 3 cups whole wheat flour
- 1 package instant yeast, bloomed
- 2 teaspoons salt
- 1/2 cup chopped walnuts
- 1/4 cup (or less) cornmeal for dusting the pan
- Kitchen Aid mixer with dough hook
- Cast iron baking pan
- Coconut oil coated bowl
- Plastic cling wrap
Mix all the dry ingredients together, then add the water, bloomed yeast, and coconut oil. Knead the dough with the hook until the dough comes away from the bowl without being too sticky. Add more flour or water if dough seems too wet or dry. Continue kneading with the dough hook until the dough ball is elastic and shiny, about 5-8 minutes. Transfer to an oil-coated bowl and cover with plastic wrap. Let your dough rise in a warm place for about an hour, or until it has doubled in size.
Shape into two loaves (or, rolls if you like!), place on cornmeal coated cast iron pan, and cover with plastic wrap. Allow dough to rise another 35 minutes. While the dough is rising, turn on the oven to 410 degrees. When ready, place pan in oven and immediately throw a large handful of ice into the bottom of the oven. Close the door right away and bake for approximately 30-45 minutes, depending on the size of your loaves or rolls. Bread is done when the crust turns to a rich, brown color, and when it sounds hollow if you tap the bottom. Allow the bread to cool for several hours before slicing.
As with my pumpkin sunflower flax bread, this loaf is best when eaten in 1-2 days, and is equally good after being stored in the freezer. I like to cut my loaves into slices before placing them into freezer bags, where they will keep for about a month.
Read more about the origin, importance, and meditative qualities of baking bread from scratch in Everthrive's "Peace of Bread" post from September, 2015.
*Spent grains are traditionally the byproducts of brewing beer. I dry my grains in the oven, and mill them using a small-batch four mill. Check back for more posts on cooking with spent grains in the future!