Why is my dough so sticky during kneading?

The recipe notes that the dough will be sticky, so you'll need to add extra whole wheat flour as you knead for 6-8 minutes until it pushes back, indicating it's ready.

How long does the dough need to rise?

This recipe requires two separate rising periods: an initial 1 1/2 hours in an oiled bowl, followed by another 1 1/2 hours in the well-oiled loaf pan before baking.

What kind of cocoa powder should I use for this bread?

The recipe specifies 3/4 cup of dark unsweetened cocoa powder, which is essential for achieving the distinct rich flavor and deep color of this spelt bread.

Can I substitute the agave nectar in this recipe?

The recipe uses 1/4 cup of agave nectar as a natural sweetener, contributing to the bread's unique flavor profile. Substituting might alter the taste and texture of the final product.

How should I store this baked spelt bread?

Once baked and completely cooled, this spelt bread can be stored at room temperature in an airtight container for several days, or frozen for longer preservation.

2.3K Views 11 years ago

Spelt Bread With Cocoa and Agave Nectar
[Vegan]

CH By: Chrysta Hiser

Author Bio

Delicious, nutritious dishes to help you feel your best. Chrysta Hiser is the creator behind the... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

A freshly baked loaf of dark brown spelt bread with cocoa and agave nectar, sliced to reveal its rich color, served on a rustic cutting board.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Spelt Bread With Cocoa and Agave Nectar [Vegan]

Dairy Free

This bread is ridiculous. It was so deliciously unexpected, I can’t wait to play around with it and make more loaves. It’s a dense and hearty whole grain bread made with, get this ... dark cocoa powder. I know, like I said, ridiculous and amazing. It smells so incredibly chocolately... Read More

Ingredients You Need for Spelt Bread With Cocoa and Agave Nectar [Vegan]

1 1/2 c. whole wheat flour, plus extra for kneading
1 1/2 c. spelt flour
3/4 c. dark unsweetened cocoa powder
1 Tbsp. sea salt
1 1/2 tsp yeast (1 package)
1 1/2 c. warm water
1/3 c. olive oil
1/4 c. agave nectar

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Spelt Bread With Cocoa and Agave Nectar [Vegan]

Add yeast to water and let sit about 10 minutes or until bubbly.
In a large bowl combine spelt, whole wheat flour, salt and cocoa. Mix well.
Next add in the yeast/water combo, olive oil and agave. Stire with a large spoon until combined.
Let sit about 10 minutes.
Lightly dust counter top with flour and pour out dough ball. Start kneading. You will need to add in more flour as needed since the dough will be sticky. Knead about 6-8 minutes. You will know when bread is ready when it pushes back.*
Shape into a ball. Place dough into an oiled bowl and cover. Let sit in a warm area for roughly 1 1/2 hours.**
Once the dough has risen, place the dough into a well oiled loaf pan and let it rise again for 1 /12 hours.
When the dough is ready, preheat the oven to 350F. Bake in oven for about 40 minutes. I tented mine with foil during the last 10 minutes to prevent the top from getting to hard.
Enjoy!

Notes

* I kneaded this bread by hand. You could try throwing in a stand mixer with a dough hook and see how that works. I haven't tried this method though. **I love letting my bread rise in a cold oven. Just simply throw it in, close the door and turn the oven light on. The slight warmth from the light provides a nice place for the bread to rise. Adapted from Immaeatthat.