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.
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.