Recipe Mocha Bread
They say that necessity is the mother of invention, and that proves true so often in my kitchen. In this case, I had completely forgotten to replace my depleted rye flour stash and was too tired (Lazy?) to head out to the grocery store. Since I had already added just about everything else to what was supposed to be a batch of pumpernickel bread, I thought "what the heck - let's see how it comes out".It came out GREAT! This is probably the best kitchen accident of all time. The Mocha Bread has the classic pumpernickel flavors of Chocolate, Coffee, and Molasses. However, since there is no Rye Flour, the texture is quite different - much more smooth - absolutely wonderful for sandwiches!
Shopping / Ingredient List
Warm water
Active dry yeast
Sea salt
Dark cocoa
Molasses
Instant coffee
Bread flour
Mocha Bread
3 cups warm (not hot) water1 Tbsp active dry yeast
1 Tbsp sea salt
2 Tbsp dark cocoa
2 Tbsp molasses
1 tsp instant coffee
6 cups bread flour
Preheat oven to 450 degrees. Mix all ingredients together. Cover and let sit in the bowl (covered with a towel) for 2-3 hours. Sprinkle a bit of flour on the counter or cutting board and split dough into 2-3 loaves. Place loaves on cooking sheet and let them sit for 20 minutes.
Cook at 450 degrees for 25 minutes. Remove and let cool before serving.
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