I read that cocoa powder is good for colouring bread, so I made an unSwiss roll

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I read that cocoa powder is good for colouring bread, so I made an unSwiss roll
  • Standard white sandwich loaf
  • Do the dough in two halves, replacing 10% of the flour in one half with unsweetened cocoa powder
  • Let proof
  • Instead of punching down, roll out flat
  • Lay one on top of the other and roll up
  • Leave to finish proofing and then bake

The flavour is detectable but subtle. It still works perfectly as white bread, it just looks fun and has a bit more depth to it if you have it without any strong-tasting toppings

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Debian bread

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38

Oh fuck I can feel my socks rising up to my knees

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A bakery I frequent sells lovely swirly looking bread they call cinnamon french loaf. I’ve thought before it’d be nice to have a more conventional flavour bread for sandwiches and whatnot that keeps a similar look of whimsy to it.

I might show them this next I go. Looks fantastic!

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10

“You know what? Screw you!”

un-Swisses your roll

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9

same type of process is fun to do with other contrasting doughs like whole wheat and white, caraway rye and wheat, poppy-seed and white, etc.

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OP edited

I’ve done it a few times with white and wholemeal doughs, but I braided them instead of rolling them. Unfortunately while braiding looks lovely on the outside, the pattern inside is prrtty disappointing (on a visual level, it still tasted good of course). I’ve learnt my lesson here I think

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Looks very similar to the Romanian dish cozonac! There are also some similarities in the way its prepared. Pretty cool!

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edited

Looks great. I’m going to try my hand at some marbled rye here in a few days. I hope it looks as good as this.

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So it’s a lorr ssiws?

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