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A savory dark bread we used dipping into our chili. If you use vinegar in this recipe remember it's acidic. Acid counters yeast and hinder it's rising, but it also counters gluten and breaks it down and cause it to become very sticky and a bit harder to work with. It's a welcomed flavour to this bread. A couple of tablespoons of vinegar about 3% acidity would be nice.
View original recipe on cookpad.comAdd the hot water to a bowl. Add sugar, yeast, and salt. Stir well and allow the yeast to bloom. It will take about 8-12 minutes.
Mix the flour, salt, oil, cacao powder, molasses, and honey.
Mix the yeast with the flour mixture. Knead for 8 minutes.
Coat a bowl with olive oil. Coat the dough with oil, put in the bowl coated with oil.
Allow the dough to rise in a warm place, for an hour. Punch in the middle to deflate the dough.
After you deflate it knead a few times. The put it back into the bowl, in warm place and allow to rise again for an hour.
Preheat oven to 350° Fahrenheit. Divide and form the dough and bake 50 to 55 minutes.
Let cool a bit and serve I hope you enjoy!!!!
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