List of Ingredients
- 1 LB. of Manitoba flour
- 4 OZ. of double-milled durum wheat semolina
- 1 OZ. of cocoa powder
- 3/4 OZ. of honey
- 3/4 OZ. of salt
- 3/4 OZ. of fresh brewer's yeast
Method
To make this recipe for chocolate bread panino with mortadella, first mix all ingredients in a large bowl and knead with 350 g water until the dough is soft and sticky. (It’s easiest to use a stationary mixer in this case.) Cover with a cloth and let the dough rise in a warm place for about 1 hour. Then knead it with the utmost delicacy on a floured surface. Line a bread loaf mold with a cloth dusted with flour and fill it with the dough.
Cover with another damp cloth and let it rise for another 40 minutes. Finally, turn the dough out onto a baking sheet lined with baking parchment. Make oblique cuts on the surface and bake at over on a baking sheet lined with baking paper, cut the surface with oblique cuts and bake at 480°F for 10 minutes. Reduce the temperature to 430°F and continue baking for another 15 minutes.
To make sure the bread is baked through, stick a toothpick in the center: The crust should be crunchy and the toothpick should come out clean. If you have a baking thermometer, the temperature at the center of the dough should be 200°F. Remove from the oven and let cool on a wire rack. Serve in slices, completing to taste with mortadella, mixed salad, sprouts and mayonnaise.