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Chocolate – cocoa – lemon sweet bread (gluten, dairy, egg, sugar, soy-free)
Hozzávalók
4 servings
300 g Mester homemade bread flour
150 g Mester pastry flour
1 packet dry yeast (7 g)
2 tbsp sweetener (1:4)
1 tbsp psyllium husk
100 g soft margarine
2 tbsp Dutch cocoa powder
15 g Orgran egg replacer +
50 ml water
approx. 380 - 400 ml water
100 g melted allergy-friendly chocolate
3 tbsp Dutch cocoa powder
sweetener to taste
rice cream, as needed
100 g candied or grated lemon zest
rice flour for rolling, as needed
mixture of apricot jam (sugar-free) and rice cream to taste
Elkészítés
130 minutes
Mix the dry ingredients (except the cocoa powder) in a bowl, then add the egg replacer and the margarine, work them together, then add the water and knead thoroughly. Divide into two parts and work the cocoa powder into one of them (you can add 1-2 tbsp of water here).
Then roll both out on a surface dusted with rice flour. Spread with the previously mixed mixture of cocoa powder, melted chocolate, rice cream, and sweetener, and sprinkle with the lemon. Then roll them up. Twist the two rolled doughs together, then place in a loaf pan lined with parchment paper.
Brush with the rice cream mixed with apricot jam and let it rise at 50°C for 40 minutes, then bake in a 180°C oven for approx. 35-45 minutes.
