This wonderfully spicy bread, infused with chili and cocoa flavors, is perfect with chili or topped with non-dairy butter or nut butter for a unique breakfast experience.
1cup235 ml soy or other nondairy milk or water, heated to 100°F (38°C)
2tablespoons30 ml canola oil, plus an extra ½ teaspoon, to coat bowl
1tablespoon22 g blackstrap or regular molasses
2tablespoons14 g mild to medium chili powder
1tablespoon6 g ground cumin
1tablespoon5 g unsweetened cocoa powder
½teaspooncayenne pepper
½teaspooncrushed chile peppers
½teaspoonground cinnamon
1½cups180 g bread flour
1½cups180 g white whole wheat or regular whole wheat flour
1teaspoonfine sea salt
2teaspoonsbread machine yeast
Nonstick cooking spray
Instructies
In a medium-size bowl, combine the milk, 2 tablespoons (30 ml) oil, molasses, chili powder, cumin, cocoa powder, cayenne, chile peppers, and cinnamon.
In a large-size bowl, combine the flours, salt, and yeast.
Stir the wet ingredients into the dry.
Transfer to a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and pliable, adding more flour if necessary.
Shape into a ball.
Lightly coat a large-size bowl with the remaining ½ teaspoon oil and turn the dough around to coat.
Cover tightly with plastic wrap and let rise until doubled (60 to 90 minutes).
Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with spray.
Punch down the dough.
Press down into the prepared pan.
Loosely cover with plastic wrap and let rise for another 60 minutes.
Notes / Tips / Wine Advice:
Serving Tip:This bread pairs wonderfully with a rich bowl of chili or spreads like non-dairy butter or nut butter for a hearty breakfast.Wine Advice:A lightly chilled white wine like Sauvignon Blanc would complement the spiciness of the bread.