Bready

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Bready is a community for anything related to making homemade bread!

Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.

This is an English language only comminuty.

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Aux@lemmy.world

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I read that cocoa powder is good for colouring bread, so I made an unSwiss roll (cdn.imgchest.com)

submitted 1 day ago by Skua@kbin.earth to c/bready@lemmy.world

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Standard white sandwich loaf
Do the dough in two halves, replacing 10% of the flour in one half with unsweetened cocoa powder
Let proof
Instead of punching down, roll out flat
Lay one on top of the other and roll up
Leave to finish proofing and then bake

The flavour is detectable but subtle. It still works perfectly as white bread, it just looks fun and has a bit more depth to it if you have it without any strong-tasting toppings

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[–] Skua@kbin.earth 2 points 7 hours ago

I've done it a few times with white and wholemeal doughs, but I braided them instead of rolling them. Unfortunately while braiding looks lovely on the outside, the pattern inside is prrtty disappointing (on a visual level, it still tasted good of course). I've learnt my lesson here I think