Chocolate Schwarzbrot (Blackbread)

This is truly a bread and not a cake.  It is a decadent and lovely bread, but make no mistake it is an adult's delight.  This recipe makes 2 loaves

You'll need:
3 Cups Organic kamut/khorasan flour  - Two names for the same flour.
2 1/2 Cups white unbleached flour
1/2 Cup whole wheat flour
1/2 Scant Cup Cocoa powder
2 TBSP finely ground dark roast coffee I used Italian Roast Stumptown (a local roaster here, chances are there is a good one near you)
1/3 Cup vegan sugar (or demerara or other raw sugar or other less refined) you wont want to skip this little bit as the darkness of the real chocolate needs a hint of lightening and this doesn't make the bread in anyway too sweet.
1 egg both yolk and whites (you can replace with butter or oil but a good sized egg is a perfect amount so it seems a bit more difficult to get right with anything else.  Go easy on oil as it can make your bread a little oily like a cake.)
1 heaping tsp cinnamon
1/2 tsp salt
A tiny handful -1/4 Cup of the darkest chocolate chips you can find.  At least 70 % cocoa solids chop and fold in while kneading.

Approx. 2 1/2 Cups Tepid water and 2 heaping tsp yeast
I dissolve the yeast into 2 cups and add water as I go so there isn't too much.  If there is too much just add more flour.

Run all dry ingredients through a sieve or flour sifter.  Do the coffee alone through the sieve so you can throw out any large chunks, you want just the dustiest pieces to go through.

Mix all ingredients.

Turn out dough onto floured surface, knead until nice and elastic.  Cut into two equal pieces. Knead and ball up then let rest on floured surface and sprinkle lightly with flour and cover with a clean towel to rise.  I like to let it rise twice for half an hour at a time.  Knead in a sprinkle more flour and lightly shape to your pan's shape, flour top and cover again for the second rise for another 30 minutes.  Your oven should be preheating at this point to 480-500 degrees. Grease your bread pan.  I used pork fat, but butter or olive oil should work as well.  Bake for 20 minutes (watch it closely and remember the top will look darker than normal bread like it is burned, but it is just the darkness of the ingredients).

Let sit for a couple minutes in the pan and remove by turning over.  Bread should slide out easily.  Knock lightly on the bottom and it should sound hollow.  Done.  Das ist alles!  Let rest for 5 minutes at least!  The center will do a lot of finishing in this time, it is vital.  If you cannot wait and rip into it, at least place cut side down against the board as this will let the rest finish and keeps moisture in. ;)

I served this bread alongside lavender raspberry pork tenderloin and sweet potatoes over rice and a big glass of mead.  This bread is substantial enough to have for breakfast with coffee or a strong tea.

Excellent for cheese sandwiches with some good beer! Not kidding!

So...