Gluten-free bread with cocoa and dried fruit 🍞🍫
In collaboration with Schär Gluten Free.
- 340 g Mix B Pane Schär
- 330 ml Water
- 20 g Cacao amaro
- 20 g Sugar
- 30 ml extra virgin olive oil
- 40 g Dried fruit (I use walnuts and hazelnuts)
- 15 g fresh yeast/7 g dry yeast
- 1 pinch salt
- Would you ever guess this bread is gluten-free? Crispy on the outside and soft on the inside. It's quick and easy to make. Perfect for...
- Would you ever guess this bread is gluten-free? Crispy on the outside and soft on the inside. It's quick and easy to make. Perfect for...
- Would you ever guess this bread is gluten-free? Crispy on the outside and soft on the inside. It's quick and easy to make. Perfect for...
- Would you ever guess this bread is gluten-free? Crispy on the outside and soft on the inside. It's quick and easy to make. Perfect for...
- Would you ever guess this bread is gluten-free? Crispy on the outside and soft on the inside. It's quick and easy to make. Perfect for...
- Would you ever guess this bread is gluten-free? Crispy on the outside and soft on the inside. It's quick and easy to make. Perfect for...
Procedure
Combine the flour (I used @Shär's Mix B, perfect for making bread), cocoa, sugar, chopped dried fruit, crumbled yeast, salt, and oil. Mix with a spoon and add the water.
Mix again until the dough forms, cover the container (with cling film or a lid) and leave to rise for 4 hours.
Once risen, place it on a floured surface and fold the dough as shown in the video. Let it rise for another hour, covered with a cloth.
Now we're ready to bake, so place the dough on parchment paper, make cuts with a blade (a knife will also work), and bake in the oven inside a preheated cast iron pan for 10-15 minutes (be careful, it will be very hot!).
Cooking times and temperatures: Bake in a conventional oven for 30 minutes at 250°C with the lid on, then uncovered for 10 minutes at 200°C and another 15 minutes at 180°C.
And here it is! Try it and let me know .
