Ingredients

• 400 g Manitoba flour
• 100 g re-milled durum wheat semolina
• 25 g bitter cocoa
• 20 g honey
• 20 g salt
• 10 g fresh brewer's yeast

To prepare the recipe of cocoa bread for mortadella Collect all the ingredients in a large bowl and mix them with 350 g of water (the ideal would be to use the planetary mixer). You will get a very soft and sticky paste.
cover it with a towel and let it rise in a not cold place for about 1 hour.
Work it therefore with the utmost delicacy on a floured surface; Line a plum cake mold with a flour-dusted cloth, fill it with the dough, cover it with another, damp cloth, and let it rise again for 40 minutes.
rovesciatela finally on a plate lined with parchment paper, cut the surface with oblique cuts and bake at 250 ° C for 10 minutes; reduce the temperature to 220 ° C and continue for another 15 minutes. To check that the bread is cooked, skewer it with a toothpick to the heart: the crust must be crunchy and there must not be any residue of pasta attached to the stick; if you have a probe thermometer, the temperature in the center must be 93 ° C.
Remove from the oven and let cool on a wire rack. Serve it in slices, complementing to taste with mortadella, salad, sprouts and mayonnaise.