This recipe for a Gluten-Free Chocolate Bread is a sweet variation of our Gluten-Free Five Seed Bread. A sweet treat for children and adults. Crowned with chocolate icing, it is almost like a cake.
This Gluten-Free Five Seed Bread recipe from Germany forms the basis for countless delicious bread variations, including our special favorite, the Gluten-Free Chocolate Bread.
Time for a cup of tea and this orientally flavoured gingerbread.
Serves: 6 people Time : 15 minutes, baking time 1 hour
50 g of chestnut flour
50 g of rice flour
2 teaspoons of baking powder
1 tablespoon of arrow-root (or 10 g of cornstarch)
1 teaspoon of gingerbread spices (cinnamon, star anise, fennel, cardamom, ginger, clove)
1 pinch of salt
25 g of brown sugar
50 g of white almond butter
2 tablespoons of olive oil
100 g of liquid honey
4 drops of lemon essence or 1 teaspoon of organic lemon zest
100 ml of rice milk or vegetal milk
2 tablespoons of dairy-free chocolate chips
Preheat the oven to 150°C.
In a bowl, stir the different flours, the baking powder, the arrow-root, the spices, salt and sugar.
Add the almond butter, the olive oil, the honey, essence of lemon and rice milk.
Mix well before adding the chocolate chips.
Pour into an oiled baking tin and bake it for 1 hour.
Time: 4 hours
10 g fresh yeast
300 ml cold water
390 g white flour
1-1 ½ teaspoon salt
MIX THE DOUGH:
Dissolve the yeast in the cold water and then add flour and salt. Mix all ingredients shortly until all ingredients are well mixed, then let the dough rest 30 min – cover with cloth.
FOLD AND REST:
Dip you hand in cold water and take one “corner” of the dough and stretch a little then fold it into the middle of the dough – continue like this around the whole dough… about 4-5 times. This procedure should be done in total 3 times, in between the dough should rest 30 min. When you have folded the dough the last time you let it rise 1 hour.
SHAPE THE BREAD:
Sprinkle a good amount of wheat flour and a bit of rye flour on a kitchen cloth. Take the dough carefully out from the bowl. (should be a bit loose) – stretch the dough as a square and fold the edges to the middle, turn the dough around so the edges are facing the cloth. Fold the cloth loose around the dough and let rise for about 1 hour. Turn the oven on – 250 degrees a while before the dough has finished rising and at the same time place a oven tray in the middle of the oven and a (not nice) oven tray in the lower shelf in the oven (for ice cubes), (both the oven trays should be hot when the bread is ready to go in the oven.)
BAKE THE BREAD:
Turn the bread carefully onto a piece of baking paper (on a cutting board) so the edges faces upwards, let the paper with the bread slide in on the oven tray with the help of the cutting board and place a few ice cubes on the lower tray. After 15 min, open the oven a little while to let the hot air out, continue to air every 5th min. until the bread has been in the oven in total 30-35 min. Lower the temperature if the bread gets too much color. Cool down on oven rack.
200 g sourdough starter
800 g flour (half all-purpose flour and half whole wheat flour)
400 ml lukewarm water
2 teaspoons salt
2 tablespoons olive oil
Note: if you use tap water, it is necessary to boil it and let it cool before using it. The chlorine kills all bacteria useful for the leavening. As an alternative you may also use bottled water.
In a food processor, combine the sourdough with 700 g flour and 300 ml of lukewarm water. Knead the mixture for at least 10 minutes, until it changes consistency and it doesn’t stick to the walls of the bowl.
Once done, do not forget to put 2 tablespoons of sourdough on the side to keep in the fridge for the following bread!
Keep the dough at a temperature of around 30°C for about two hours until the volume of the dough is doubled. In winter make it rise in the oven with the help of the warmth of the oven lamp.
Melt the salt in the remaining water; add it to the dough with the olive oil and the rest of the flour. Knead it for another 5 minutes by hand or with the food processor. The dough should look compact and solid.
Divide the dough in two parts and put them in two bowls covered in flour. (There are also containers made specifically for dough fermentation which leave a stamp like a pretty spiral.)
Now the bread will need time to rise: cover it with a clean cloth, and let it rise at the same 30˚ C temperature. Give it 4-5 hours.
Once this is done, add the loaves to a baking tray covered by baking paper. Let it rest for another hour to allow the bread to take its form.
Meanwhile heat the oven to 230°C and place a bowl of water on the bottom of the oven. Bake the bread for about 50 minutes.
Now your home will remind you of your childhood memories and your mouth will water!