Which kind of awakening do you have? I seriously envy how my mum manages to wake up in a fraction of second: the alarm is set for 6 o’ clock and she’s already up in good time, heading to the kitchen for her solo breakfast when it is still dark outside. All she needs are 10 minutes, a book, a mug of steaming milk, 3 biscuits and she’s ready to become the active and tireless woman I admire so much, the woman able to balance into the very same day kilometers, activities, committees, work and family until evening comes and she can eventually enjoy her daily 5-minute relax, made of crosswords and a sharp pencil.
My awakening is slightly different: the first alarm is my mother, who usually tries to wake me up 5 minutes before the appointed time, Heaven forbid I might be late for work! then comes the turn of my alarm clock, that goes off at least ten times before I get into the kitchen in a zombie mode only to be invested by the cheerful chatter of my mum who, again, is already on the move for at least an hour! I reckon I need a bit of time to wake up completely. And possibly a cup of hot tea and carbs!
This is a good example of a breakfast to get you going in the morning, something to boost your energy from the very first bite, a perfect solution to make you look at the upcoming day with a brighter smile. This cocoa bread recipe, slightly changed, is the same I already posted here for the 5° World Bread Day.
- Manitoba flour, 500 g
- unsweetened cocoa, 2 tablespoons
- caster sugar, 2 tablespoons
- brewer’s yeast, 3 g
- warm water, 400 ml
- Manitoba flour to dust the dough
Dissolve yeast in warm water then stir quickly into the flour, cocoa powder and sugar. It will be a sticky and ugly to be seen dough, cover it with plastic wrap and let it rest for about 12 – 18 hours in a warm place (no more than 18 hours, otherwise you loose the perfect moment and the dough will collapse on itself. It has happened to me!).
After 18 hours, dough is ready when its surface is dotted with bubbles, doubled in volume. Flour a working surface and place the dough on it. With floured hands, fold it over on itself once or twice. Cover it with plastic wrap and let it rest about 15 minutes. Flour generously a cotton towel with white flour, put dough seam side down on towel and dust with more flour, cover with another towel and let it rest another 2 hours.
Preheat oven to 220°C, and about half an hour before baking the bread, put a covered cast iron pot in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot.
Cover with lid and cook for 30 minutes, then remove the lid and cook for another 15 minutes, until bread is golden brown. Remove from oven and let cool on a wire rack.
Tasting test. It might be a childish and redundant match, but I swear there’s nothing better than a slice of cocoa bread, a piece of dark chocolate and a glass of milk to wake up a sleeping log with an energy boost! The crust is crunchy and fragrant, the breadcrumb is soft, chewy and slightly sweet, with an enchanting cocoa scent.