CHOCOLATE NO-KNEAD BREAD
Steps:
- 1. In a large bowl combine the flours, cocoa powder, sugar, yeast, and salt. Add the water and stir until blended. Cover with plastic wrap. Let dough rest at least 12 hours, preferably 18, at warm room temperature, about 70 degrees. 2. Dough is ready when its surface is dotted with bubbles. Liberally flour a work surface and place dough on it; sprinkle it with more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 3. Using just enough flour to keep dough from sticking, gently and quickly shape into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. 4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot in oven as it heats. When dough is ready, remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Brush the top of the loaf with milk and sprinkle with turbinado sugar. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: One 1½-pound loaf.
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