Place yeast, coffee or chocolate liquid, water, malt powder and honey into Thermomix bowl and warm 2 min/37ºC/speed 1.
Add half each of the flours. Blend 15 sec/speed 6.
Add remaining flour a little at a time, kneading 1 min/Interval after each addition, to a total of 4 minutes. If your machine is struggling, remove half the dough, knead 2 min/Interval. Remove from bowl, repeat with remaining dough and knead the two amounts together by hand on a Silpat mat. Wrap tightly and allow to prove.
Line the base of a 23cm spring form tin with baking paper and grease the sides. Shape dough into a large round and place into tin to rise. Preheat oven to 220ºC. Bake 20-25 minutes or until well risen, golden and sounding hollow when tapped. Cool completely before cutting into 3-4 layers. (This will depend on how much rise you managed to achieve!!)
I actually made this loaf the day before and then filled it and frosted it on the day of serving. I would definitely do it that way again and recommend you do the same if possible. OH, and the bread would be perfectly fine as just plain old bread…I confess I ate the crusts (which are removed for Smörgåstårta and I smothered them in fresh butter, as I hi-hoed into making the sandwich!!)
Part two, which consists of basic method of construction, fillings, and frosting is coming soon…stay tuned.