Cocoa Chia Whole Grain Pullman Bread (B&P-8)

Baking & Pastry Project #8 - Cocoa Chia Whole Grain Pullman Loaf

The last loaf for this week is the Whole Grain Pullman Loaf (page 134) from the Baking & Pastry Project. I received the Culinary Institute of America's Baking & Pastry book and all their learning DVDs for my birthday. This began my quest to bake my way through the Baking & Pastry book one recipe at a time and all gluten free. This dough is baked in a pullman loaf pan or a regular loaf pan with using a baking sheet for a top and something to weigh down the top like a foil wrapped brick or even a cast iron pan.

When I was getting prepared for the project, I worked up a list of the protein contents of all the flours. One of the flours that made me curious was cocoa. It has a fairly high protein content (19.70 g per 100 g flour) and quite a bit of fiber (33.7 g per 100 g). In addition, each cup has 11 percent calcium and 66 percent iron. This amount of protein is comparable to the bean flours. By comparison carob, a substitute for cocoa, only has 4.85 g protein per 100 g of flour. However, it has 39.8 g fiber (per 100 g) and each cup has 36 percent calcium and 17 percent iron. As a flour it worked out nicely in the dough, although it did I did need to add agave syrup to the dough to help take the bitter edge off the unsweetened cocoa and the Job's tears flour.

This dough turned out a lovely pullman loaf that sliced easily into sandwich slices. Each bite had a dense cocoa flavor that tasted heavely when served warm and slathered with butter. My husband and I thoroughly enjoyed this loaf, although our kids wanted it to be sweeter more like a sweet bread.

Recipe

2.8 Tb/40 g brown rice flour (3.6 g)

2.8 Tb/40 g sweet rice flour (2.4 g)

2.8 Tb/40 g arrowroot starch (0.3 g)

3.1 Tb/45 g Job's tears flour (4.5 g)

6.6 Tb/95 g chia seed meal (19.95 g)

2.5 Tb/37 g Montina flour (2.59 g)

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2.8 Tb/40 g cocoa powder (7.6 g)

4.7 Tb/67 g teff flour, ivory (7.3 g)

1.4 Tb/20 g Job's tears flour (2 g)

1.6 Tb/24 g instant dry yeast

2.5/12 g cane sugar

1.8 tsp/9 g sea salt

1.5 cups/354 ml whole milk, warm

3.3 Tb/48 g vegetable shortening, softened

1.6 Tb/25 ml agave syrup

1. In a large bowl combine all the dry ingredients and blend. Add the wet ingredients and stir into a cohesive dough.

2. On a sheet of parchment paper sprinkle some sweet rice flour and then set the ball of dough on it. Shape into an oblong loaf and then set into the loaf pan. Set aside and allow to rise for 1

hour and then cover with a sheet of parchment paper and a baking sheet. Weigh down the top baking sheet with either foil covered bricks or rocks, even a cast iron.

3. Preheat the oven to 400 degrees F/204 degrees C. Place the loaf pan with the top sheet onto a baking sheet and then set it in the oven. Set the weight on top of the baking sheet. Then bake for 50 minutes to 1 hour. Remove from the oven and allow to completely cool before serving.

Notes:

Flours & Binding Agents: Authentic Foods, Barry Farm, Bob's Red Mill

Job's Tears (Yimi or Hato Mugi): Amazon.com, Gold Mine Natural Foods

Instant Dry Yeast: Barry Farm

Other Baking & Pastry Project Posts

Baking & Pastry Project #7 - Pain de Mie

Baking & Pastry Project Week 4

Baking & Pastry Project #6 - Grissini

Baking & Pastry Project #5 - Soft Rolls

Baking & Pastry Project Week 3

Baking & Pastry Project #4 - Rosemary Bread

Baking & Pastry Project #3 - Whole Grain Bread

Baking & Pastry Project Week 2

Baking & Pastry Project #2 - Bagels

Baking & Pastry Project #1 - Lean White Bread

Baking & Pastry Project - Week 1