Ingredients
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup honey
- 1/4 cup unsalted butter, melted
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 cup warm water (about 110°F)
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon molasses
- Cornmeal for dusting
If you’re out of whole wheat flour, you can substitute with more all-purpose flour, though it will slightly alter the flavor and texture. Also, if you prefer a vegan version, swap the honey for maple syrup and the butter for dairy-free margarine.
Instructions
- In a small bowl, combine warm water and honey, then sprinkle the yeast on top. Let it sit for about 5 minutes until it becomes frothy.
- In a large bowl, mix together whole wheat flour, all-purpose flour, cocoa powder, and salt.
- Make a well in the center of the dry ingredients and pour in the yeast mixture, melted butter, and molasses.
- Stir the mixture until a dough begins to form. You may need to use your hands to bring it together completely.
- Turn the dough out onto a floured surface and knead for about 10 minutes, until smooth and elastic. This is a great time to involve the kids or a curious Biscuit, my golden retriever, who loves to watch the magic happen.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
- Once risen, punch down the dough and shape it into a round loaf. Place it on a baking sheet dusted with cornmeal.
- Cover the loaf with the cloth again and let it rise for another 30 minutes.
- Preheat your oven to 375°F (190°C) during the second rise.
- Bake the bread for 25-30 minutes, or until the loaf sounds hollow when tapped on the bottom. The aroma will be irresistible — just like those family gatherings back home.
- Allow the bread to cool on a wire rack before slicing. This is the hardest part, but trust me, it’s worth the wait!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International