Jim Lahey, proprietor of Sullivan Street Bakery in NYC and popularizer of the no-knead breadmaking technique, devotes a chapter of My Bread to flavored versions of his basic loaf. Since I find the standard, no-knead loaf produced by his methods to be a bit bland, I thought I’d take a whack at more baroque version. As I flipped through the book, the chocolate coconut bread recipe immediately caught my eye: two of my favorite flavors in loaf form!
Here’s the basic recipe…in a large bowl using a wooden spoon, mix together 2 cups plus 2 T bread flour (280 g), 1 cup loosely packed unsweetened coconut (50 g), 1 cup semisweet chocolate chunks (150 g), 3/4 tsp table salt (4 g), 1/4 tsp instant yeast (1 g), and 1-1/4 cups cool water (280 g). Stir for 30 seconds. Cover and rest at room temperature for 12 to 18 hours, or until doubled in size.
Next, gently scrape the risen dough onto a generously floured counter, shape (using a very light hand) into a rough round or oval, and allow to rise for an additional 2 hours, covered with a tea towel (not terrycloth, mind you). Half an hour before the end of the rise, heat the oven to 475. Place a 3-1/2 to 5-1/2 quart enameled cast iron pot and lid in the oven to heat up. At the end of the rising time, remove the pot and lid from the oven, carefully place the dough round into the pot, cover the pot, and return it to the oven. Bake for 20-25 minutes with the lid on, then remove the lid and bake for an additional 30-40 minutes, until the crust is deeply browned but not burned. Interior temperature should exceed 190 degrees. Remove the loaf from the pot and cool on a wire rack.
The resulting loaf is craggy, showing pockets of browned chocolate poking through the crusts’s cracks and splits. The taste was a bit surprising–the coconut and chocolate don’t contribute much sugar to the loaf, so the taste is primarily of bread and chocolate, with a slight coconut finish. It’s nice on its own, but becomes even tastier when spread with raspberry or cherry jam.
Want more yeast inspiration? Check out the Wild Yeast blog.