1 tsp dry yeast, instant
½ tbsp unsweetened cocoa powder
½ tbsp sugar
½ tbsp vegetable oil
½ tsp salt
¼ cup molasses
1 ½ cups all-purpose flour
1 egg white
3 tbsp rolled oats
Preheat your oven to 350 degrees F.
Mix yeast with ¾ cup of warm water, then set aside for 5 minutes for it to bloom.
Mix cocoa, sugar, oil, salt, and yeast in a large bowl.
Add molasses. Mix until combined.
Slowly add flour while mixing the dough.
Mix until combined.
Place dough in a large bowl and let it sit for 2 hours.
Set dough in a loaf pan.
In a small bowl, beat egg white with 1 tablespoon of water.
Brush top of loaf with egg white and sprinkle rolled oats.
Bake for 35 to 40 minutes in oven. Let cool slightly and serve!
Although we used all-purpose flour in this recipe, you can still use whole wheat flour for it to be more authentic. Whole wheat flour is dense, so if you want to incorporate it into the recipe, use 50 percent whole wheat, and 50 percent all-purpose flour so the bread won’t end up being too heavy.
Sugar: 9g
:
Calcium: 25mg
Calories: 139kcal
Carbohydrates: 28g
Fat: 1g
Fiber: 1g
Iron: 2mg
Potassium: 203mg
Protein: 3g
Saturated Fat: 1g
Sodium: 156mg
