Rum Chocolate Bread with Rum Yeast

• 1 grams baker's %
• 183 grams 68% 1. Water (around 20-25 C, ignore during summer)
• 165 grams 61% 2. Bread starter (Raisin yeast)
• 25 grams 9 3. Sugar
• 30 grams 11% 4. Margarine or butter
• 10 grams 4% 5. Skim milk powder
• 270 grams 100% 6. Bread flour
• 40 grams 14% 7. Cocoa powder (unsweetened)
• 4 grams 1% Salt
• 40 grams Rum raisin
• 10 grams Rum

1. Prep work: Drain the rum raisins and set aside.
2. For the steps and preparation, see the"Homemade Fluffy Bread with Raisin Yeast".
3. Add the rum raisin and rum to the bread maker before you add the bread flour.
4. Place the ingredients in the listed order.
5. Add the bread flour and then the cocoa powder, and use chopsticks to mix.
6. Place the salt on top and then turn the switch on.
7. And it's ready.
8. Here's what I made in 7 hours without using the timer.
9. It rises well in the bread pan.
10. A thick cut.
11. The taste of the rum raisins will spread through your mouth.
12. Since the bread is pretty bitter, the kids ate it with strawberry jam.
13. You can add walnuts, etc., as you like for a delicious accent and different texture.

water, bread starter, sugar, margarine, milk, bread flour, cocoa, salt, raisin, rum

Taken from cookpad.com/us/recipes/150064-rum-chocolate-bread-with-rum-yeast (may not work)