Bread with nuts and blueberries
by
58 recipes
Chocolate bread
ingredients
servings
1
Sourdough starter
75 grams
Wholewheat flour
100 grams
Type 1 wheat flour
100 grams
Type 0 wheat flour
50 grams
Semolina
50 grams
Bitter cacao
20 grams
Honey
2 spoons
Dried figs
20 grams
Shelled walnuts
20 grams
Raisins
20 grams
Water
250 mL
Bakery products from Italy - Piemonte
Chocolate bread
Chocolate bread
ready in
12 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This bread was a discovery for me, so much so that I made it by following my heart. Great for breakfast or as an accompaniment even in salty.
preparation
step 1
In a planetary mixer, melt the dough yeast with 100ml of warm water. This recipe can be obtained by replacing the yeast with 2gr beer yeast, always dissolved in 100ml of lukewarm water.
step 2
Once the yeast has melted, add the spoons of honey and flour. Slowly add water.
step 3
With almost stringed dough, add the dried fruit, previously softened and cut into small pieces, together with the cocoa. Continue kneading until the dough is striated.
step 4
Lay the dough in a bowl and let it rise for at least 8 hours in the fridge. After 8 hours, remove it from the fridge, give it the desired shape and leave to rise in a baking pan for at least 3 hours.
step 5
Turn on the oven at 250 degrees. Cooking for 1 hour in three very important times: - 20 min at 250 degrees - 20 min at 180 degrees - last 20 minutes when the oven is off.
step 6
Before cutting, allow to cool. I keep it sliced in the freezer
