Cocoa Loaf

Cocoa Nib Loaf


  • 30g roasted cocoa nibs
  • 500g strong white bread flour
  • 10g salt
  • 10g instant dried yeast
  • 30g butter, softened

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  1. Prepare the nibs by placing them in a bowl. Pour in about a mug’s worth of boiled water and leave to seep for about 20 minutes. Keeping the water, drain the nibs
  2. Weigh out the flour into a large bowl and add the salt and yeast. Top up the nib water with cold water to 320ml, then add it to the bowl along with the softened butter. Using your fingers, mix together to roughly combine the ingredients, forming a tacky dough
  3. Turn the dough out onto an oiled worktop and knead for about 10 minutes, until smooth and elastic. Shape the dough into a ball, put it into a large clean, oiled bowl, over and set aside to prove. The dough should double in size after 1-3 hours
  4. After the first proving, turn the dough out onto a lightly floured worktop, sprinkle over the softened nibs and fold them into the dough. Knead again for 5 minutes, ensuring he nibs are well incorporated
  5. Shape the dough into a tight ball and place on a lightly floured tray. Cover the dough with oiled cling film and prove in a warm place until doubled in size, about 35-45 minutes
  6. Preheat the oven to 220 degrees C. For a crusty loaf, set a baking tin filled with three mugs or hot water in the bottom of the oven
  7. After proving, lightly dust the loaf with flour, slash the top and put it straight into the oven. Bake for 40 minutes until crispy and golden. Cool completely on a wire rack before slicing and eating

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