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Whether you are an university student just beginning your very own culinary experiments or an experienced cook with many supper parties under your belt, there is always something brand-new to learn about cooking. We hope these Macrobiotic Cocoa Bread recipe and tips can help you in your kitchen area tonight, and also get used to amazing home-cooked dishes.

You need to prepare Bread (strong) flour.
Prepare Whole wheat flour.
Provide Cocoa.
You need to prepare Soy milk.
You need to prepare undrained 60 grams Tofu.
You need to prepare Canola oil.
Use Brown rice glucose syrup (or regular glucose syrup if unavailable).
Use Maple syrup.
Provide Salt (I used rock salt).
You need to prepare Dry yeast.

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Put all of the ingredients, except for the yeast, into your bread machine. Add the yeast in the manner you usually do..
Start the machine on the bread dough setting..
When the machine chimes, remove the dough and divide it (I made 12 portions). Roll each portion into a ball..
Line a baking sheet with parchment paper, and line up the dough balls. Cover the balls with a layer of plastic wrap, and then place a damp tea towel over the top. Let the dough rest for 10 minutes..
After 10 minutes have passed, punch down the dough, and reform it into balls. Replace the plastic wrap and the damp tea towel, and let it rest for an additional 45 minutes..
When the dough has grown to 1.5-2 times its original size, put it into an oven that has been preheated to 180°C for 5 minutes. Reduce the heat to 150°C, and bake for 9-11 minutes..
The bread is done. When the bread is completely cool, you can put it into a plastic bag or container for storage. This will keep the bread moist and delicious..

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