Whole-wheat bread with Mocha peanut crisp

Double chocolate with coffee aroma, just smelling the taste will feel warm and steady. Taste moist and chewy, it’s a type of bread which suitable for an afternoon nap . No added sugar with 80% black sweetness.The sweetness depends on a handful of chocolate beans, occasionally like eating chocolate stuffing after roasted. In short, it is almost impossible to find that it was made of 100% whole wheat. The characteristic is the peanut crisp on the surface. We added Guanghua peanut butter, just right fragrant and crisp.

Ingredients:

Sugar-free cocoa powder  20g

Espresso powder  1 teaspoon(5ml)

Whole wheat flour  195g

Baking soda powder  1 teaspoon

Aluminum-free baking powder  1/2 teaspoon

Cinnamon powder 1/4 teaspoon

Fine sea salt  1/4 teaspoon

Fully ripe bananas  Three

Egg One

Original full-fat yogurt  75g

Whole milk  30g

Vanilla essence  1 teaspoon

Chocolate beans  90g

Salt-free butter  10g

Guanghua Peanut butter  20g

Salt-free butter  10g

Cinnamon powder 1/2 teaspoon

Practice:

1. Quickly soften the banana, put the banana with peel in the microwave oven, heat the banana for about 30 seconds,when the skin is black, squeeze, soft, easy to squish with a spoon, then it is rotten, at this time it’s ready to use.

2. Preheat the oven at 175 ℃ and set aside the baking paper on the mold pad.

3. Put butter, guanghua peanut butter, medium gluten flour and cinnamon in a bowl, mix well and knead into particles with your hands.

4. Stir sugar-free cocoa powder, coffee powder, whole wheat flour, baking soda, aluminum-free baking powder, cinnamon powder and fine sea salt in a bowl and set aside.

5. Press the ripe bananas into mud, beat the eggs and mix them together. Pour in milk, full-fat yogurt and vanilla, beat quickly with eggs for 30 seconds until well mixed.

6. Mix steps 4 and 5, cut and mix well until you still can see the dry powder. Then add the chocolate beans and do not stir too much. The batter is sticky and can flow slightly.

7. Pour the batter into the mold, wipe the surface slightly, sprinkle the surface evenly with peanut crisps, press gently with your hands, and let the crisps stick to the batter.

8. Put it in the oven and bake for 55-60 minutes until golden brown.

9. After taking out the oven, put it in the mold for 2 minutes to set, take out the bread with the paper, cool thoroughly on the grill, about 1 hour, and then slice.

10. When eating, you can heat it slightly in the microwave oven, and it will return to softness. The crisp grains dropped from the bread could be mixed yogurt, very delicious. Keep it sealed and refrigerated for 3-5 days, or keep it in slices and cryopreservation.

Source: XiaChuFang