Look, its not about the chocolate…it really isn't. (Not this time!) I remember eating the most divine bread at restaurants in the USA on occasion that was a deep brown rye, without the expected dryness of a whole grain. Fragrant, soft, yeasty scented small rolls, that were indescribable…well I have DONE it…these are they. A beautifully soft textured bread and I think it would make an excellent loaf, though I used the cute little individual loaf tin for these, but it is really up to you!
SO…get on to Brew Choc immediately and get yours in the pantry. Any flavour works with these, because, for once, like I mentioned…it is not about the chocolate! Its about the antioxidants…bring 'em on!
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- 125 Grams rye flour
- 310 Grams Brew Choc brewed liquid, strained, warm or cold BUY
- 30 Grams Yeast-fresh or 2 tsp dried instant yeast
- 1 Teaspoon raw caster sugar BUY
- 1 Teaspoon pink salt flakes BUY
- 320 Grams bakers or strong flour BUY
- 2 Tablespoons Brew Choc dry granules BUY
- Egg wash
Place 85g rye flour and Brew Choc liquid into Thermomix bowl and cook 5 min/100ºC/speed 4.
Cool until just tepid. To speed the cooling process, you may have to remove the roux from the Thermomix bowl.
When you can successfully stick your finger in the mixture and it just feels warm, add yeast and sugar and warm 1 min/37ºC/speed 2. Add remaining rye flour, salt, bakers flour and Brew Choc granules and blend 10 sec/speed 6.
Knead 2 min/Interval./Dough setting Scrape out onto floured Silpat mat and knead into a tight ball. Use a little additional rye flour to prevent it sticking. Wrap and allow to prove for at least an hour.
Preheat oven to bread baking setting 220ºC and shape dough into loaf/loaves of choice. Brush with egg wash and sprinkle with a more Brew Choc granules. Prove until peeping over the top of the tins.
Bake 15-25 minutes depending on your oven and the size of your loaves.
The loaves will sound hollow when tapped and will be a deep brown colour.
Cool and enjoy with LOTS of unsalted butter to be authentic!
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