If you’re looking for a special, fragrant and slightly rustic recipe, this one is for you. Homemade cocoa and hazelnut bread is simple to make, even with a Bimby, and doesn’t require strange ingredients.
It’s especially perfect for breakfast, which is why I thought of it. Actually, since it’s not sweet, it can also be enjoyed with cold cuts and cheeses.
What makes it special is that it’s made with oat flour and type 1 flour, which give a crumb that’s not very airy but perfect for spreading with creams and preserves.
Toasted, it’s incredibly aromatic!
Easy to make, both with the Bimby and by hand, it’s a bread you can make in a day; I started in the morning around 11:30 and by early afternoon it was already baking.
Want to try it? I’ll explain everything clearly and also leave the procedure to make it by hand.
READ THE FAQS AND TIPS AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Cooking time: 35 Minutes
- Portions: 1.1 lb
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups type 1 flour
- 7/8 cup oat flour
- 2 1/2 tbsp unsweetened cocoa powder
- 1/3 cup toasted hazelnuts
- 2 1/2 tsp fresh baker's yeast
- 6.5 fl oz water
- 1 tsp fine salt
- 1 date (or 1 teaspoon of honey)
- 1 1/3 tbsp extra virgin olive oil
Tools
- Pot for bread
Steps
After chopping the hazelnuts in the Bimby bowl for 2 sec/speed 5, set them aside and pour into the bowl the date or honey and the water; 10 sec/speed 7. Add the fresh baker’s yeast: 1 min/speed 2/99°F.
Pour in the flours and the cocoa, 30 sec/speed 4, then add the oil and the salt, 2 min/ knead mode.
At this point, add the hazelnuts; 20 sec/ knead mode.
Place the slightly rounded dough in a bowl lightly oiled with olive oil, cover and wait for it to double in size; it will take about 1 hour (depending on kitchen temperature). Shape the bread on the work surface: deflate the dough and gently roll it into a rectangle, shape into a loaf, seal the seam, roll up or leave as a batard, and let it double in size.
Preheat the oven to 392°F (200°C) with the bread pot inside. As soon as it reaches temperature, place the bread on the base, make a slash on top, close with the lid and put it in the oven.
Bake the first 20 minutes covered, then remove the lid and continue baking for another 15–20 minutes. The bread is ready when, tapping the bottom, you hear a hollow sound. Let cool completely before slicing.
Storage
It keeps well for a few days in a food bag; alternatively, you can freeze it in slices.
Hand mixing
1) Chop the hazelnuts: place the hazelnuts in a mixer and chop them coarsely.
Set aside.
2) Prepare the yeast:
In a small bowl, dissolve the yeast and the blended date with a little water (or honey) in 3.4 fl oz (about 100 ml) of the water called for, lukewarm. Let rest for 5 minutes until some foam starts to form.
3) Dough:
In a large bowl, mix the flours and the cocoa.
Make a well in the center and pour in: the dissolved yeast, the rest of the water (about 3 fl oz / 85 ml) and the oil.
Mix first with a spoon, then knead by hand for about 8–10 minutes, until you obtain a soft and elastic dough. If it’s too dry, add 1 tablespoon of water.
It should be sticky but workable.
Add the hazelnuts and knead for another 2 minutes or so, distributing them evenly.
Proceed with the proofing as indicated in the recipe.
FAQ (Questions and Answers)
Does cocoa bread become bitter?
No, if you use a moderate unsweetened cocoa (about 2 1/2 tbsp for 1.1 lb of dough) and a small natural sweetener like honey or a date, the bitterness balances out nicely.
Can I use only oat flour?
Better not: oat flour has no gluten, so you need at least some type 1 flour to provide structure.
