Cocoa Orange Bread

For cocoa-orange bread, warm the milk to lukewarm. Crumble the yeast into half of the milk. Dissolve it with the honey in the milk and let it stand until bubbles appear.

Wash the orange hot, rub dry, finely grate the peel and fillet the orange, collecting the juice. Cut the fillets into small pieces. Add 2 tablespoons of the orange juice to the remaining milk.

Add spelt flour, cornmeal, almonds, salt, cocoa powder, orange zest and fillets to a mixing bowl. Finally, pour in the yeast-milk mixture. While kneading with the dough hook on low speed with the food processor, gradually add as much of the remaining milk until a fluffy, homogeneous dough is formed.

Knead the dough on a floured work surface for about 5 minutes with the heels of your hands, repeatedly beating and turning it until it is no longer sticky and elastic, then cover and let it rest in a bowl for about 2 hours until it has doubled in volume.

Line a baking sheet with parchment paper, place the dough on it as a ball with the dough end down, and cut crosswise. Cover the dough and let it rest for about 1 hour until it has doubled in volume.

Preheat the oven to 220 °C (convection oven not suitable). Brush the surface of the bread with water and bake on the second rack from the bottom for 40-45 minutes. Remove the finished cocoa-orange bread from the oven and let it cool completely on a cooling rack.

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