Popcorn cocoa bread

Briefly mix the wheat flour, water and yeast in a kneading machine. Add the salt towards the end of the mixing time and knead the dough until a nice gluten structure is formed.

Divide the kneaded basic dough in half to make the popcorn dough and the cocoa dough.

Prepare fresh popcorn from strawberry corn. Lightly crush the popcorn and mix carefully into one half of the basic dough.

Leave the dough to ferment for 60 minutes at room temperature, then store overnight in the refrigerator at 5°C.

Mix the caramelized cocoa nibs into the second half of the basic dough. Also allow it to ferment at room temperature for 60 minutes, then refrigerate overnight at 5°C. Before further processing, bring both doughs to room temperature (approx. 18 °C).

Weigh out 200 g portions from both doughs. Round them lightly. Roll each separately to about 2.5 mm thickness. Place the popcorn dough on top of the cocoa dough, then roll the two together to a length of about 40 cm.

Braid the dough strands into a knot and set down on loading devices. Dust with wheat flour 720 and leave to proof well.

Load into a mild oven with steam, open the vent slightly halfway through baking time and bake the bread until crispy.