Cocoa Bread
(1 loaf)
| Knead 90 g of sour dough, 160 g of spelled flour, 15 g of sugar, 10 g of cocoa powder and 125 g of water into a dough and let it rest for 30 minutes. |  |
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Cut 100 g of dried fruits (4 apricots, 3 figs, handful of cranberries) into fine dices. |
| Knead the diced fruits and 40 g of cocoa nibs into the dough. |  |
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| Dust a mold with flour, put in the dough and dust with flour from above. Let the bread rest for 12 hours in the refrigerator. |  |
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Preheat the oven to 300 degrees Celsius. Then bake the bread for 30 minutes at 220 degrees Celsius. |
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