Back in March '08, Elagins (Stan Ginsberg) posted his take on this bread. It looked so good, I had to try it. Of course it took me until yesterday to get around to it...
I did need to make a few changes based on the ingredients I had on hand. I used KA bread flour for the High-gluten and I only had regular dark molasses (which I prefered here to the blackstrap as it is very bitter) I also used regular cocoa, though I would have preferred the dutch for its smoothness. I used Kennebunkport Porter which had a wonderful chocolate smell, and was quite bitter. I also used more water- about 2.5ozs more.
I wanted this as gift bread. I plan to bring an assortment of small and medium loaves to a family gathering this Sunday. I'll bag them in clear bags and display them in a large basket for everyone to choose from. So far I have rosemary sourdough, Amish loaves, and these little boules/rolls. Today I am making small sourdough boules.
My photography leaves a lot to be desired, but here are the pics:
And if that's not close enough:
These look huge in the pictures but each weighs about 7.5 ozs and I made seven.
We had to try one, and then I had to quickly freeze the rest before they were devoured. My younger son came in the kitchen a few hours after dinner hoping to find some left to snack on - I'll be making this again soon.