No, Inga did not forget me in oven and no, I was not too long at the sun without sun cream. I am just double D…dark and delicious. My body and soul is stuffed with chocolate chunks, cacao, dry cranberries, anis, cinnamon, white flour starter. When you bite me, you are not sure if I am bread or cake..so bloody delicious I am. But Inga needs even more, so she spread me with chili butter and coarse salt (mega taste), chocolate and chili are for long time best buddies, just look at the store how many chocolate are with chili 🙂 and coarse salt at the top is just perfect last touch. My favorite spread with this bread.

Some lighter and fresher combination is cheese spread (type Philadelphia) with fruits and touch of honey. Some mint leaves would be perfect.

For a long time I simple adore combination of cheese spread and jam with pancake, so I would the same recommend for chocolate bread, fantastic!

Peanuts spread enriched with toasted brazil nuts as well as Nutella with toasted almond chunks are classics for all those whit extra sweet thooth 🙂

Let’s bake this sweet story 🙂

Ingredients:

360g flour, type 00

280ml lukewarm water

150g white flour starter

1 tbsp salt

2 tbsp anise

1, 5 tbsp cinnamon

80g chocolate chunks (dark)

150g dry cranberries, chopped

30g cocoa

Spreads:

Peanut spread with toasted brazil nuts

Nutella with toasted almonds chunks

Cheese spread (type Philadelphia) with fruits and honey

Cheese spread with jam

Butter with chili and coarse salt

Making and baking:

Mix all dry ingredients together including chocolate and cranberries. In another bowl mix water and starter. Combine wet and dry ingredients with wooden spoon, cover with shower cap and let it rest at the wart place for 5-6 hours. Every half an hour knead the dough carefully. Last 2 hours let the dough rest at the warm place, covered with a shower cap.

Transfer the dough in a rising basket and leave it in the fridge over night.

In the morning, preheat the oven (240 C, one hour) with pizza stone and little pot for water.

Bake for about 25 minutes at 240 C and 10-15 minutes at 200 C (depends on oven). Check by knocking on the bottom of the bread (it should sound hollow).

Cool down before cutting it.

Bread has sensational taste on its own, but it is very delicious with cheese spread, jam, peanut spread, Nutella, chili butter…lets your imagination find your favorite combination.

-Croatian version-

Nije da sam se predugo sunčao, a bome nije me ni Inga zaboravila u pećnici. Ja imam svoju mračnu tajnu..koju dijelim s vama. Punjen sam kakaom, čokoladnim komadićima, suhim brusnicama, anisom, cimetom, starterom od bijelog brašna. A kada me gricneš, ne znaš jesam li kruh ili kolač. Ali Inga ide korak naprijed…maslac sa čilijem i krupnom soli moj je omiljeni namaz s ovim kruhom :). Da se čokolada i čili vole javno, to već i vrapci na grani znaju, ali uz dodatak krupne soli otvorili ste si put ravno u raj hedonizma!

Za one željne nešto lakše i osvježavajuće verzije, idealna kombinacija je namaz od sira (tipa Philadelphia) s voćem i malo meda, a i koji listićć mente ne bi škodio 🙂

Za mene već duže vrijeme omiljena kombinacija uz palačinke je sirni namaz i pekmez, pa to isto preporučam i za ovaj kruh. Odlično i osvježavajuće.

A za sve one koji su u potrazi za kalorijom više, opaka kombinacija namaza od kikirikija s tostiranim brazilskim orasima ili Nutella s tostiranim komadićima badema neće vas razočarati :).

Sastojci:

360g brašna tipa 00

280ml mlake vode

150g startera od bijelog brašna

1 kavena žlica soli

2 kavene žlice anisa

1,5 kavene žlice cimeta

80g komadića čokolade (tamnije)

150g suhih brusnica, grubo usitnjenih nožem

30g kakaa

Namazi:

Namaz od sira (tipa Philadelphia) s voćem i medom

Namaz od sira s pekmezom

Namaz od kikirikija s tostiranim komadićima brazilskog oraha

Nutella s tostiranim komadićima badema

Maslac sa čilijem i krupnom soli

Postupak:

U jednoj posudi pomiješati sve suhe sastojke, čokoladu i brusnice. U drugoj posudi pomiješati vodu i starter. Spojiti mokru i suhu smjesu pomoću drvene kuhače. Posudu prekriti kapom za tuširanje ili prianjajućom folijom i ostaviti na toplome 5-6 sati. Svakih pola sata premijesiti pažljivo. Zadnja 2 sata ostaviti na toplome da odmara, prebaciti u pobrašnjenu košaru za dizanje kruha te ostaviti prekriveno cijelu noć u hladnjaku. Ujutro zagrijati kamen za pečenje kruha u pećnici na 240 C (sat vremena), staviti lončić u koji se ulije voda prije pečenja.

Peći na 240 C oko 25 minuta te smanjiti na 200 C još 10-15minuta (ovisi o pećnici). Provjeriti kuckanjem po donjem dijelu kruha je li pečeno (trebalo bi zvučati šuplje).

Ostaviti da se dobro ohladi prije rezanja.

Kruh je fantastičnog okusa sam po sebi, ali se odlično slaže sa sirnim namazima, Nutellom, pekmezom, namazom od kikirikija, maslacem sa čilijem i sl..