Preparation time: 30 min + 12 hours
Cooking time: 1 hour
Slightly sweet, moderately dense loaf
- 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
- Mix dry ingredients except rolled oats
- Warm milk slightly, dissolve molasses and honey.
- Add water to milk mixture to equal total of 11-12 fl oz.
- Add liquid ingredients to dry ingredients, mix to form a sticky/wet soft dough.
- Place in large bowl and cover loosely with plastic wrap or damp tea towel.
- Leave to rise overnight (about 12 hours).
- In morning, transfer dough to floured counter top, fold over on itself twice, let sit covered by plastic wrap/tea towel for 2 hours.
- Preheat oven to 450 F.
- Sprinkle rolled oats into a layer to cover bottom of dutch oven to prevent bread from sticking.
- Transfer dough to dutch oven (No need to preheat the dutch oven).
- Cover and place into preheated oven.
- After 30 minutes, remove cover from dutch oven (careful of steam!). Cook another 15-20 minutes uncovered.
- Carefully remove bread from vessel, cool on racks.
- Cut and enjoy! Great with fresh cultured butter and honey.