Michelle Cocoa Bread

Overview

This bread can be said to be a bread that everyone who likes baking has tried. Its biggest feature is that it does not knead the dough. Yes, you heard it right, it does not require kneading the dough. It does not require a bread machine or a mixer, and it does not require kneading by hand. It really makes making bread so easy. Making this bread is actually a bit like making a cake. Just mix it with a spatula. Another advantage is that it is oil-free and sugar-free, which is in line with the current initiative to reduce oil and sugar. Have you tried it?

Tags

• baking
• breakfast
• clear water
• cocoa powder
• high gluten flour
• yeast
• chocolate beans
• salt

Ingredients

Steps

1. 1 First prepare the required ingredients and weigh them accurately one by one. I don’t have any chocolate beans at home, so I didn’t put them in. It would definitely taste better if I put them in.

   

2. 2 The yeast is dissolved in warm water. 20 grams of warm water are used here, so the total amount of water should be subtracted from this 20 grams.

   

3. 3 Add the high-gluten flour to the cocoa powder and mix well, then add the remaining ingredients and mix evenly with a spatula. Remember to use a spatula because there is too much water and it will be really sticky.

   

4. 4 After mixing evenly, cover with plastic wrap or a lid and ferment for 40 minutes. The volume has increased significantly.

   

5. 5 Sprinkle a layer of dry flour on the kneading mat, and then use a spatula to move the fermented dough to the kneading mat. Apply flour on your hands to flatten the dough, then fold both sides toward the middle, and then fold up and down toward the middle.

   

6. 6 Then move the folded dough to the basin with the seam facing down, cover with plastic wrap and ferment again for 40 minutes.

   

7. 7 Then move the dough to the kneading mat, apply flour on your hands and flatten it again into a rectangular shape. The thickness should not be too thick, about 2 cm. The dough is very elastic at this time. Use a scraper to separate it. The width is about 5 cm. I divided it into 5 strips.

   

8. 8 Take one and twist it a few times, place it on the non-stick baking pan, and place it in order. If you don't like it to stick together after fermentation, it is recommended to use a larger baking pan. Here I use the Sanneng non-stick baking pan, which is a bit small and they all stick together.

   

9. 9 Put a cup of warm water in the oven, close the oven door, ferment at room temperature, and ferment again for 40 minutes.

   

10. 10 Preheat the oven to 200 degrees, bake on the middle rack for about 25 minutes, take it out of the oven, let cool and seal.