Hello friends – can you believe it’s already the last week of October? As usual autumn has flown by and also as usual, Montana doesn’t care that I’m not ready to have snow in the forecast every day this week. Fortunately, M got my winter bike all prepped for me so if the snow does stick at least I am physically prepared even if I am emotionally reluctant.
To round out this Oktobeerbreadfest series, this last one is another savory take on a typically sweet palate. Chocolate is an extremely versatile flavor and despite its tendency towards use in sweet recipes, it can add an intriguing depth to savory varieties. A dash of cocoa in your chili can take it to a whole new level – and no, it won’t taste like a brownie. Like vanilla, chocolate is not sweet until you add sugar and so it can be even more interesting in your entrees than in your desserts. My recent love affair with Olivelle’s Vanilla Bean Sea Salt has me adding it to a number of fall veggies like squash and beets and trust me, it’s delightful.
On that note, this is a chocolate bread not in the way you think of a sweet bread, but more in the way that beer and wine is described as having notes of chocolate in the flavor. (Except with recipe this it’s not a lie – you can actually taste the cocoa.) The addition is subtle in flavor but adds just a little something extra to every bite.
The small amount of cocoa also deepens the coloring of the bread, resulting in a rich and rustic brown. Obviously this isn’t something that matters to everyone, but for those of us that know you do eat prettiness, it’s a happy side effect.
This bread blends just as well with peanut butter as it does your favorite stew, making it an easy staple to keep around. I haven’t tried it (yet), but I have a hunch it would make some pretty fun French toast as well. Whether the other breads in the series spoke to you or not, I hope you give this one a try.
PS – Isn’t this cutting board beautiful? M’s grandparents gifted it to us when we visited last Christmas and I am loving it as a fall background for my photos!
Savory Cocoa Stout Bread
Makes one standard loaf
1 1/2 cup whole wheat flour
1 1/2 cup white flour
2 Tbsp unsweetened cocoa powder
1-2 Tbsp brown sugar
4 1/2 tsp baking powder
1 1/2 tsp salt
12 oz chocolate/coffee stout (I used Obsidian Stout)
- Preheat oven to 350 degrees Fahrenheit. Grease a 9×5″ loaf pan and set aside.
- In a medium bowl, whisk together all dry ingredients to remove lumps.
- Pour in stout and stir until just combined.
- Spread evenly into prepared pan, smoothing the top as best you can.
- Bake 50-60 minutes, or until nicely browned and a toothpick comes out clean.
- Perfect for toast or alongside stew. (And I haven’t tried it yet, but I would bet it’d be great as French toast, too.)