Yeasted Chocolate Spiral Bread |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 14 |
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Delicious sweet dough filled with toothsome oats and whole-wheat flour, dressed up with a deliciously rich bittersweet chocolate swirl throughout. Makes wonderful French toast when a few days old, and spectacular bread pudding if it lasts that long! Read more ! Ingredients:
3 tbsp raw sugar |
1/4 cup low-fat, plain soy milk |
2/3 cup warm water, divided |
1 package dry active yeast |
1 tbsp lecithin granules |
1/2 tsp salt |
1/3 cup large-flake rolled oats |
2 1/2 cups flour |
1 1/2 tsp canola oil |
1/2 cup bittersweet chocolate chunks |
1 tbsp low-fat, plain soy milk |
Directions:
1. Combine sugar, soy milk and 1/4 cup warm water in a small bowl. Sprinkle with yeast and let stand 10-15 minutes.
2. In another bowl, combine lecithin, salt, oats and flour.
3. Stir in yeast slurry, remaining water and oil, and knead to form a smooth dough, about 15 minutes.
4. Place into a greased bowl, cover and let stand in a warm place 1 hour.
5. Combine chocolate and soy milk, and melt until smooth and glossy either in a double boiler or the microwave.
6. Punch dough down and shape into a flat rectangle.
7. Spread chocolate paste over the dough, leaving about 1/4 of it (on the short side) bare.
8. Roll up, finishing with the bare side, and pinch seams to seal.
9. Cover and let rise for 45 minutes.
10. Bake in preheated 375 degree oven for 30 minutes.
11. Turn out of bread pan immediately onto a cake rack, and cool before serving.
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