Buttermilk Cocoa & Flaxmeal Bread (baked in bread maker)

Here's my latest loaf of homemade bread baked in my Cornell Bread Master bread maker.

Buttermilk Cocoa & Flaxmeal Bread

Recipe adapted from "Fresh Bread & Bakes from Your Bread Machine" book, p. 143.


Ingredients:
(Makes a 2lb bread)

1 cup buttermilk (I use powdered buttermilk reconstituted into liquid by adding water)
2 tablespoons butter, room temperature
1 egg, lightly beaten
1 egg yolk, room temperature
2 teaspoons vanilla extract
5 tablespoons molasses sugar
1 teaspoon fine salt
1/3 cup unsweetened cocoa powder
1/3 cup flaxmeal (ground flax seeds)
2 cups white bread flour
1/3 cup wholemeal bread flour
1 teaspoon instant yeast


How to:

1. By following the bread maker's manual, I have listed the ingredients' sequence correctly - in terms of which ingredient goes into the bread maker first - in the list above.

2. Close the lid, select the "sweet" setting, loaf size (2lb), crust type (light), and press start.

3. Once the baking cycle is done, remove the bread pan from the machine to cool down.

Note: Please add the ingredients into the bread pan by following your bread maker's manual.

Buttermilk Powder (bought from iHerb.com)

The lovely signature dome top of a well-baked loaf.

Soft & fluffy bread with chocolatey goodness!

Note: I have also blogged about how to retain the freshness of your homemade bread loaf.