Dietary guidance: v
1 4-6 quart cast iron dutch oven with lid
2 cups whole wheat flour
1 cup unbleached white flour
1/8-1/4 cup unsweetened cocoa powder
2-3 Tbsp millet (I like the texture this brings, but it's optional)
3 Tbsp molasses (or less, according to taste- it can be tasted in this bread, so if you're not a huge fan, use less)
3 Tbsp honey (or more, according to taste- will be more responsible for the sweetness of the bread)
1/2 cup milk (total with milk, water and molasses/honey should be about 12 fl oz)
3/4 cup water
1/2 cup sourdough starter (or use 1/4 tsp dry yeast, but add a few more Tbsp water)
1/4 cup rolled oats for bottom of pan
1. Mix dry ingredients except rolled oats
2. Warm milk slightly, dissolve molasses and honey.
3. Add water to milk mixture to equal total of 11-12 fl oz.
4. Add liquid ingredients to dry ingredients, mix to form a sticky/wet soft dough.
5. Place in large bowl and cover loosely with plastic wrap or damp tea towel.
6. Leave to rise overnight (about 12 hours).
7. In morning, transfer dough to floured counter top, fold over on itself twice, let sit covered by plastic wrap/tea towel for 2 hours.
9. Preheat oven to 450 F.
8. Sprinkle rolled oats into a layer to cover bottom of dutch oven to prevent bread from sticking.
9. Transfer dough to dutch oven (No need to preheat the dutch oven).
10. Cover and place into preheated oven.
11. After 30 minutes, remove cover from dutch oven (careful of steam!). Cook another 15-20 minutes uncovered.
12. Carefully remove bread from vessel, cool on racks.
13. Cut and enjoy! Great with fresh cultured butter and honey.