200g unsweetened chestnut purée
500g strong white bread flour
100g strong wholemeal bread flour
7g sachet fast action yeast
50g cocoa powder
1 tbsp ground cinnamon
1 tsp hot chilli powder
2 tsp salt
2 tbsp olive oil
300ml lukewarm water
- In a large bowl mix all the ingredients together except the water then gradually start adding the water, you may not need all of it depending on your flour. Continue mixing in the water until you have a soft dough. Turn out onto a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, cover with clingfilm and leave to prove for at least an hour or until doubled in size.
- Knock back the dough, knead lightly and then shape into a loaf on a non stick baking tray. I went for a long oval shaped loaf. Cover with lightly oiled clingfilm and leave to rise again for at least 40 minutes or until doubled in size.
- Preheat the oven to 220C and make slashes in the top of the loaf with a sharp knife and bake for 35-40 minutes until the base of the loaf sounds hollow when tapped. Cool on a wire rack before serving.
I'm submitting this as a last minute entry into We Should Cocoa run by Choclette and Chele where the theme this month is cinnamon. Also into Simple and in Season hosted by Lavender & Lovage, Bake Your Own Bread hosted by Heather from girlichef and Connie from My Discovery of Bread and into Yeast Spotting.
I'm updating this post to link it up with the Spice Trail challenge where the chosen spice is chilli.