I must admit, I am a huge bread lover. Well, I guess you could say I am a carb lover and bread just has to be one of my all time favorites. There is nothing like a warm loaf of bread fresh out of the oven, except maybe a piece with a little bit a butter spread across it. The thought and image is about to make me drool just thinking about it 🙂
As you can imagine, since I love to eat bread so much I am an avid bread baker. The smell of fresh bread baking it almost as divine as chocolate (notice I said almost, chocolate will always be my true love). I love going to Outback and the Cheesecake Factory and getting their dark wheat bread so I just had to come up with a similar recipe.
- ¾ cup water, 105 degress
- 1 packet dry yeast
- 1 tsp. instant coffee
- ¼ cup molasses
- 1 cup all purpose flour
- ¾ cups wheat flour
- ½ tbsp. cocoa powder
- 1 tbsp. sugar
- ½ tsp. salt
- 1 tbsp. vegetable oil
- 2 tbsp. old fashion oats
- In a small bowl combine water, instant coffee, yeast and sugar. Whisk to combine and set aside so yeast will begin to bubble and activate. Let set for about 5 minutes.
- Using a stand mixer with a dough hook attachment add the cocoa powder, salt, molasses, oil and yeast mixture and stir to combine. Slowly start adding in both types of flour a little at a time and mix until all flour is incorporated into the mixture. Do not over mix, you want the dough to be pulling away from the sides of the bowl and a little sticky.
- Spray a large bowl with non stick spray. Add dough mixture to bowl and cover with a dish towel. Allow dough to rise and double it's size, approximately 2 hours.
- Preheat oven to 350 degrees.
- Transfer dough to a greased loaf pan. Sprinkle the top of the loaf with the oats.
- Bake 35-45 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Allow to cool for 5 minutes before turning out from loaf pan.