This was delicious! To be honest though, it kind of reminded me of the wheat bread that is served before meals at some restaurants. After making the recipe, I realized I may have forgotten the cocoa, but it was still fine. Although, it didn't give a temperature I did the water to about 110 degrees. I then, just put all of the ingredients in the clear bowl of my Kitchen-Aid mixer, blended it for about 10 minutes on speed 2, and then let it get the first rise right in that bowl rubbed with some corn oil. Then, I spread it into a rectangle directly onto the parchment pan I was going to be baking it on. With this method none of it was really a fuss. For the flour I used Gold Medal white (whole wheat). The loaf was a still a nice brown color and had a very nice crispy crust on the bottom. I also let it rise 15 minutes extra the first time and about 30 minutes extra the second. Thanks
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This was delicious! To be honest though, it kind of reminded me of the wheat bread that is...