A lovelier loaf of bread I have not baked before this, so many layers! I just couldn't stop admiring it lol! And when I took a bite, oh my! I was in bread heaven! So good, even if I said so myself:D
I was trying to follow the way it was done by Sugar & Spice but somehow, I lost track and so I just stack all the layers and keep rolling and folding until I get a smooth dough and finally rolled it up into a swiss roll and put into a loaf pan to proof. The result was awesome!
Chocolate Layered Honey Oat Bread
Adapted from Sugar & Spice & everything nice
Makes 1 loaf 9" x 5"
Ingredients:
For the honey oat bread dough - original recipe from
1 cup (250 ml) milk
1/4 cup (62 ml) lukewarm water (can substitute with 1 large egg) I used water
2 tablespoons (28 grams) unsalted butter or margarine(I used corn oil)
1/4 cup honey
3 cups (381 grams) bread flour
3/4 cups oats ( I used rolled oats)~ original was instant or quick cooking
2 1/4 teaspoons instant yeast
1 1/2 teaspoons salt
For the chocolate layer:
30 gm chocolate
1 tbsp cocoa powder
Method:
1. Prepare the chocolate layer - melt the chocolate in a microwave by zapping it for about 40 seconds on high. Then stir in the cocoa powder until mixture is smooth and has no visible lumps. Set aside until ready to use.
2. If using a bread machine, put in all the liquid ingredients first before adding the dry ingredients. Use the dough mode to knead.
3. If kneading by hand, pour the liquid ingredients to the dry ingredients and mix until it comes together to form a soft dough. Knead until the dough is smooth and elastic.
3. If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon (5 ml) at a time, to soften it up.
4. Once the dough is smooth and elastic, remove about 1/4 of the dough into a separate mixing bowl. Knead in the chocolate mixture. It will take some elbow grease to incorporate the chocolate into the dough. Have some patience.
5. Place each portion of the bread dough separately in lightly oiled bowls, cover, and allow to rise until doubled, about 1-1 1/2 hours.
6. Once doubled, place the plain dough on a lightly floured surface. It's time to shape the dough.
7. Gently punch the plain dough down and with a rolling pin, roll the dough out into a rectangle approx. 9"x12".
8. Do the same for the chocolate dough, but roll out into a smaller rectangle approx 7"x 10". Place this on top of the plain dough. The chocolate dough should be well inside the plain dough.
9. Fold over the plain dough (top, sides, bottom) to cover the chocolate layer. Pat it flat so that it's easier to roll out next.
10. Roll the dough into a rectangle shape, and fold the dough in three lengthwise.
11. Turn the dough 90 degrees and repeat step 10. Roll the dough out into a rectangle and fold over into threes. Turn.
12. The more turns you made, the more layers and marbling you'll get. I turned it about 5 times only as the layers were becoming quite thin.
13. At the final rectangle, roll the dough up like a swiss roll into a loaf and tuck in the sides neatly. It is now ready for the 2nd proof. Place the shaped dough into a loaf pan, cover with a clean towel and allow to rise until doubled, about 1 - 1 1/2 hours.
14. Preheat oven to 350 F (180 C).
15. When the shaped loaf has doubled, place the bread in the oven and bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190F.
