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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 16 |
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You'll get a nice sense of warmth from the flavours in this loaf - nutty wheat germ, rich, thick vanilla soy milk, instant coffee, cocoa powder and almond butter are all part and parcel here. I know the icing sugar seems odd here, but the cornstarch in the mixture helps alleviate some of the heaviness of the loaf and takes the bitter edge off of the instant coffee. Ingredients:
3 tbsp flaxseed meal |
1/4 cup hot water |
1 cup vanilla soy milk |
3 tbsp natural, smooth almond butter |
1/4 cup brown sugar |
2 tbsp icing sugar |
1 tbsp non-dairy creamer powder |
1 1/2 cups whole wheat bread flour |
1 1/3 cups all-purpose flour |
2 tsp instant yeast |
1/4 cup unsweetened cocoa powder |
1 1/2 tbsp instant coffee powder |
3 tbsp wheat germ |
1/2 tsp salt |
1/4 cup ground almonds |
Directions:
1. In a small dish, whisk together flaxseed and hot water. set aside for 10 minutes.
2. In a small saucepan or a microwave-safe bowl, heat soy milk, almond butter and brown sugar until sugar dissolves and mixture stirs smooth.
3. Stir in icing sugar and non-dairy creamer powder, and set aside to cool to lukewarm.
4. Meanwhile, in a large bowl or the bowl of a stand mixer, whisk together flours, yeast, cocoa, coffee powder, wheat germ, salt and ground almonds.
5. Add the cooled soy milk mixture all at once, followed by the flax mixture.
6. At low speed, begin mixing the dough until a fairly smooth dough begins to form.
7. Increase the speed slightly (#2-3 on my mixer) and knead for 12 minutes - until smooth and elastic.
8. Place into a well oiled bowl, cover and let rest 45 minutes.
9. Turn dough out onto a lightly greased surface and knead briefly.
10. Press into a rough rectangle and roll up (starting from a short end), then tuck the ends under and place seam-side down into a greased loaf pan. See Photo
11. Cover and allow to rise 1 hour.
12. Preheat the oven to 400F.
13. Place the loaf in the oven and immediately reduce the temperature to 375F.
14. Bake about 35 minutes, until hollow when tapped on the bottom. Cool completely before slicing.
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