- 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
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.
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