Cocoa Almond Bread

First prepare a steam: To do this, gently warm the milk (it should only be lukewarm), stir in 2 tablespoons of sugar, crumble in the yeast and stir to dissolve. Sprinkle the milk-ferm mixture thinly with about 1 tablespoon of flour, cover and let it rise in a warm place until it has doubled in volume.

In the meantime, grease a loaf pan with butter and dust with flour.

Mix the flour with cocoa, grated almonds and salt, and finally add the coarsely chopped almonds and chocolate pieces.

Thoroughly knead the risen dampfl with the flour-cocoa mixture and a little bitter almond flavoring to taste until a smooth dough is formed.

Pour the dough into the prepared pan, cover and let rise for another 30 minutes in a warm place.

About 15 minutes before the end of the rising time, preheat the oven to 200 °C. Put the pan in the hot oven and bake the bread for about 45 minutes. Allow to cool in the pan for approx. 10 minutes, then turn out.

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