Chocolate, Amaretti and Orange Pudding (Bonet Piemontese)
10 minEasyCocoa and Walnut Bread
An original, flavourful loaf that's perfect for serving alongside your favourite dishes
- Difficulty
- Medium
- Prep Time
- 20 min
- Cook Time
- 20 min
- Servings
- 6 people
Ingredients
- Active Dry Yeast, 15 g
- Bitter Cocoa Powder, 2 tablespoons
- flour (type 0), 250 g
- Manitoba flour, 250 g
- caster sugar, 10 g
- lukewarm water, 300 ml
- salt, 1 teaspoon
- roughly chopped walnuts, 75 g
Method
Sift both flours into a large mixing bowl and add the active dried yeast. Stir in the caster sugar and cocoa powder until evenly combined.
Gradually add the lukewarm water and salt, mixing with a fork until the dough starts to come together. Fold in the chopped walnuts.
Transfer the dough to a lightly floured work surface and knead for at least 10 minutes until smooth and elastic. Cover and leave to prove for around 12 hours.
Shape the dough into small loaves and leave to prove for a further 20 minutes. Bake in a preheated oven at 190°C for 20 minutes, until the bread is cooked through and has a lightly crisp crust.
Gradually add the lukewarm water and salt, mixing with a fork until the dough starts to come together. Fold in the chopped walnuts.
Transfer the dough to a lightly floured work surface and knead for at least 10 minutes until smooth and elastic. Cover and leave to prove for around 12 hours.
Shape the dough into small loaves and leave to prove for a further 20 minutes. Bake in a preheated oven at 190°C for 20 minutes, until the bread is cooked through and has a lightly crisp crust.
