With spelt and rye sourdough
Every single slice a piece of chocolate heaven – concocted by cocoa enthusiast Michael Beck. Do not be deterred:
The result is worth the time and effort! The cocoa aroma caresses your sense of smell and bears out the strong body of the bread.
Ingredients (1 loaf)
- 275g rye flour, type 1150
- 275ml water (50°C)
- 55g mother dough
- 6g salt
- 55g spelt flour, type 630
- 55ml water
- 0.06g fresh yeast (equals about half a pinhead)
- 220g rye flour, type 1150
- 80ml water (45°C)
- 60 g BecksCocoa Criollo
- 10g coconut sugar
- 7g salt
Mix the sourdough ingredients and leave to ferment for 12–16 hours at 20–22°C. You can prepare the mother dough yourself or ask your local baker for a small bit. Mix the starter ingredients and leave to ferment for 12–20 hours at 20–22°C.
After fermentation is complete, mix all ingredients and knead on lowest speed for 8 minutes and 1 minute on speed 2 of your food processor. Dough should be at about 28°C. Alternatively you can knead the dough manually.
Now it's time for patience again: The dough needs to rest for 30 minutes at 20–22°C. Knead the dough into a round shape and place into the banneton, smooth side down. Leave to rise for about 60 minutes at 20–22°C. Bake for 50 minutes at 250 °C, lowering to 210°C. Steam sparingly.
Leave to cool – and enjoy slice after slice!