This easy round loaf has great flavor and texture, thanks to the addition of cocoa powder. If you are on a gluten free diet and have missed pumpernickel or dark rye, this bread is a great alternative! Artisan? Maybe not, but it will taste like you spent all day on it!
Making the Batter:
Place 1 and 1/4 teaspoons quick rise yeast in a bowl with 2/3 cup warm water (warm, not hot) and one teaspoon honey or sugar. Cover loosely and let sit for 15 minutes to activate the yeast.
While waiting for the yeast, preheat the oven to 350 degrees Fahrenheit and mix together the dry ingredients:
1/2 cup brown rice flour
1/4 cup cocoa powder
1/4 cup potato starch
1/4 cup oat flour or buckwheat flour
1 teaspoon salt
3/4 teaspoon xanthan gum
3 tablespoons granulated sugar
Add the dry mixture to the yeast mixture along with one egg and one tablespoon melted butter and stir until ingredients are well combined.
Grease a one quart oven safe bowl (or small loaf pan) with one tablespoon butter and transfer batter into bowl. Cover loosely and let rise for 30-45 minutes. Bake in oven for 25 to 35 minutes. Start testing for doneness at 25 minutes, a knife inserted in center should come out clean when done.
Let cool 5 minutes after removing from oven, then turn loaf out onto baking rack and let cool completely before slicing.
Yields 8 slices when sliced to 1/2 inch thickness.
This bread is a savory bread. If you would like a sweeter bread, you could easily add a little more sugar, or some chocolate chips and chopped dried fruit.