Breakfast Recipes

Mocha Chocolate Swirl in Vanilla Wheat Bread. Vegan

Name: Mocha Chocolate Swirl in Vanilla Wheat Bread. Vegan
Yield: 12 servings
Ingredients: 1 teaspoon active yeast; 2 teaspoons raw sugar (2 Tablespoons for sweeter. The bread has just a hint of sweetness with 2 tsps.); 1/4 cup water; 1/4 cup vanilla almond milk or few drops of vanilla extract + non dairy milk/water; 1/2 cup whole wheat flour; 1/2 cup bread flour; 1 Tablespoon evoo or organic canola oil; 1/3 teaspoon salt; 1 Tablespoon instant coffee (skip for just chocolate layer); 3 Tablespoons cocoa powder

Its chocolate mocha and vanilla rolled together in a bread! You know what you can make with this bread right.…

Ready 1 min read
Serves 12 servings

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Recipe

Mocha Chocolate Swirl in Vanilla Wheat Bread. Vegan

Its chocolate mocha and vanilla rolled together in a bread!

Serves 12 servings

Ingredients

Common: Make 2 batches of

1 teaspoon active yeast
2 teaspoons raw sugar (2 Tablespoons for sweeter. The bread has just a hint of sweetness with 2 tsps.)
1/4 cup water
1/4 cup vanilla almond milk or few drops of vanilla extract + non dairy milk/water
1/2 cup whole wheat flour
1/2 cup bread flour
1 Tablespoon evoo or organic canola oil
1/3 teaspoon salt

For Mocha Chocolate :

1 Tablespoon instant coffee (skip for just chocolate layer)
3 Tablespoons cocoa powder

Instructions

1
In 2 medium bowls, add 1/4 cup warm water, raw sugar and yeast. Mix and let sit until frothy(10 minutes).
2
Add the vanilla almond milk, oil to one bowl.
3
Add the flours and salt and knead 5-6 minutes in stand mixer or 8-9 minutes by hand. Cover and let rise for 1.5 hours or until doubled.
4
Mix the coffee, cocoa powder, almond milk, salt and oil well.
5
Add the flours and cocoa mixture to the yeast mixture in the other bowl and knead 5-6 minutes.
6
You might need a little flour more or less depending on the flours used.
7
Cover and let rise for 1.5 hours or until doubled.
8
Punch dough down, use a Tablespoon or so bread flour to help make the dough less sticky and knead for a few seconds.
9
Pat or roll out the vanilla dough into a rectangle.
10
Roll out the mocha layer and place over the vanilla. (You can sprinkle a layer of chocolate chips on the vanilla layer before topping with the mocha layer)
11
Roll up the layers like a tight jelly roll.
12
Seal the edges and place seam side down in a parchment lined bread pan.
13
Spray water on top. Top liberally with oats.
14
Cover with a towel and let rise until doubled(40-50 minutes)
15
Bake in reheated 365 degrees F for 30-35 minutes until a tap on the top sounds hollow.
16
Let cool completely before slicing or storing. (Refrigerate for half an hour before slicing for clean less crumbly slices)