Today we have breakfast in a healthier way. Often not everyone likes this bread so I wanted to make it more greedy, adding to the cruè cocoa mixture, which is not simply shredded cocoa bean.
Rye is a cereal rich in vitamins such as those of group B, vitamin A, vitamin E, vitamin K and vitamin J, it is rich in fiber, mineral salts, such as iron, phosphorus, magnesium, sodium, calcium, selenium, zinc, copper, manganese and potassium,
So let's see together how to prepare this delicious bread.
Time of realization: 70 minutes + 12 hours rising
Degree of difficulty (1 to 5): 2
Plum-cake mold 30 × 10 cm
Ingredients
500 g of wholemeal rye flour
150 of rye licols
380 g of water
6 g salt
30 g of acacia honey
1 teaspoon of vanilla extract or the seeds of a berry
90 g of cocoa cruè
1 teaspoon of barley malt
Procedure for making cocoa cruè rye bread
In a planetary mixer or in a bowl, add all the ingredients except the salt and the cruè.
Work vigorously until you get a homogeneous dough (do not be scared if the dough is soft and sticky is normal, given the absence of gluten in rye).
Halfway through the dough, add the salt and continue to work for another 8-10 minutes at this point, add the cruè, knead until they are evenly distributed to the dough.
Flour a work surface abundantly with rice flour and gently roll it to form a sausage (if you do not flour the work surface very well, this operation is very complicated) after giving it shape, put it in a plum-cake mold, in so as to have the classic shape.
Cover and leave to rise for about 12 hours at 22-23 ° C (if the room temperature is higher, the rising times will obviously be shorter).
Bake at 160-170 ° C for about 55 min.
Footnotes:
if you do not have rye liquors you can replace it with the same quantity of the liquor you have or with 300 g of solid sourdough at 50% hydration. You can replace or add goji berries, raisins, figs and / or all the dried fruit you love to the cocoa cruè.
The recipe was made by Strube Efrat.
