Unusual salted cocoa bread
Natural mineral water as an ingredient in salted cocoa bread? Why not?
Nowadays, people are becoming more and more aware of taking care of their own health. Decisions about what is healthy and what we actually eat should be linked to the latest knowledge about healthy eating.
The basis of a healthy diet and maintaining health is a careful choice of food. There is evidence that natural mineral waters, due to their composition, can have a beneficial effect on human health. Therefore, it is not a big surprise that the popularity and consumption of natural mineral waters is growing.
The most common way to use natural mineral water is, of course, to drink it. But natural mineral water can also be used as an ingredient (raw material) for the preparation of bakery and confectionery products, instead of tap water...
With the great help and creativity of our associate Kristine Gaspar, we have prepared a unique recipe for you salted cocoa bread, for which it was used natural mineral water, instead of tap water.
Bread prepared in this way, with natural mineral water, has a different texture, compared to bread prepared with ordinary water (from the tap).
It is more airy and its texture resembles a biscuit.
In addition to the unusual structure, bread is richer in minerals, which come from natural mineral water - minerals are very important for the body, because, as is known, they are involved in many metabolic and other organic processes in the human body.
Cocoa and hazelnut in this recipe additionally enrich this bread and give it a special aroma.
Salted cocoa bread with natural mineral water
ingredients:
- 450 g of white flour, type 400
- 25 g of cocoa
- 25 g of brown sugar
- 8 g of salt
- 30 g of roasted, chopped hazelnuts
- 1 tablespoons of oil
- 13 g of fresh yeast
- 250 ml of natural mineral water (room temperature) - the recommended ingredient is natural mineral water Radenska Classic
<strong>Preparation: </strong>
- Combine all dry ingredients - flour, cocoa, sugar, salt and hazelnuts.
- Dissolve the yeast in natural mineral water.
- Knead a soft and smooth dough - knead for about five minutes.
- Wrap the dough well and leave it in a warm place for about half an hour.
- Knead it and shape it into bread.
- If desired, decorate the bread with whole hazelnuts.
- Leave in a warm place for 30-40 minutes.
- Bake in a heated oven at 200 or 220 degrees for 30 minutes.
- For bread, use a mold with a diameter of 20 cm.
- Grease the mold or line it with baking paper.
If you have never prepared bread in this way, we recommend that you try it.
Recipes and Cookbook online
Kristina Gašpar, blog Domačica for you
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