Chocolate, Chilli & Lime Bread
Sunday is usually my bread making day, as well as washing and tidying up the house day – all ready to go back to work on Monday. But this week, Monday is a bank holiday so I thought we should mark the occasion by having a leisurely breakfast for once. And what could be more appropriate than trying out Suelle’s competition winning suggestion of bread with chocolate, lime and chilli. So, yesterday I not only baked my normal two loaves of rye sourdough, but also the aforementioned bread from Unwrapped.
Kneading is not my favourite pastime – it always seems to take a lot of time and creates a lot of mess in my rather small kitchen – hence the reason I don’t make wheat breads very often. I tried some of Andrew Whitley’s air kneading (that I learnt on his bread course) as the mixture was very wet, but as all of the chocolate kept flying out all over the cooker and floor, I went back to managing as best I could on the work surface.
Instead of sticking to the method as prescribed in the book, I decided to go my own way as usual and used a basket rather than baking it in a tin. I haven’t got this method properly sussed and as I’ve already said, the dough was particularly wet, so it collapsed as soon as I turned it out prior to baking. The slices are thus a little thin – hey ho!
- Measured 450g wholemeal spelt into a bowl with 1 tsp sea salt (Cornish), 25g brown sugar and 9g organic yeast mix.
- Threw in about 1/2 tsp dried chilli flakes, 100g dark (70%) chocolate – roughly chopped and grated zest of 1 lime.
- Cut 1/2 of lime into thin slices and then cut the slices into bits then threw this in.
- Made a well in the centre and added about 375 ml warm water and the juice from remaining half of lime (the recipe actually stated 400 ml water, but I found even what I used made the mixture a bit too wet).
- Kneaded mixture as best I could for about 20 mins then placed into a floured dough basket. Put this inside a plastic bag and left in a warm place to rise for about an hour.
- Realised at this point that I’d forgotten to add the 50 ml of olive oil that was stated in the recipe – oh well!
- Turned out onto a lined baking tray and left to rise for a further 15 mins. Baked at the bottom of the oven at 220C for about 20 mins. When tapped bread sounded hollow which indicated it was done.
The whole house smelt wonderfully sweet and zesty as this was baking. I wanted to tear into it as soon as it came out of the oven, but managed to resist – this was meant to be the morrow’s treat after all! However, as you will see from the photo I couldn’t hold out that long and CT and I just had to try a couple of slices at tea time. It was as good as I was hoping for – fragrant and soft but with a good bite to it and oh so flavoursome. Although not a sweet bread, the chocolate chunks gave a soft chewy cocoa hit every so often. There was enough heat from the chilli to know it was there without it overpowering the whole. The lime was the best of all though, permeating the whole loaf with a fresh and zesty zing. Breakfast was all that I hoped for, although in the end we didn’t get it until nearly 12:00. Wanting to take advantage of the early morning sun, we headed off to work in our plot. The bread worked well as soldiers for boiled eggs, was delicious both with and without butter and was particularly tasty with some orange curd on it.