Chili Chocolate Bread Recipe

Loosely based on several recipes. Intended to be served for breakfast with cream cheese and/or jam.

Prep time: 18–24 hours.

Ingredients:
400g bread flour
60g chili chocolate chunks (see recipe below for chocolate bar)
3 tbsp cocoa powder
2 tbsp cinnamon
1 tbsp chili powder, preferably ancho
1 ¼ tsp salt
¼ tsp cayenne pepper
¼ tsp instant yeast
320g warm water
2 tbsp molasses

Instructions:
Mix dry ingredients in a large mixing bowl
Whisk molasses and warm water together
Pour water and molasses mixture into dry ingredients and stir until a shaggy dough is formed, with a nearly uniform consistency
Cover mixing bowl with saran wrap or a towel and let sit at room temperature for 16–24 hours
Transfer dough to a floured surface and form into a loaf
Wrap in a floured tea towel for ninety minutes
Place cast-iron Dutch oven in oven and set to 475 degrees
Let Dutch oven warm for 30 minutes (making total loaf rise time two hours)
Transfer loaf from tea towel to hot Dutch oven, cover, and bake for 30 minutes
Remove lid and bake for 10 additional minutes
Let cool at least 15 minutes before slicing

Chili Chocolate Bar

Ingredients:
6 oz semi-sweet chocolate
1 tbsp ancho chili powder
½ tbsp smoked paprika
½ tbsp cocoa powder
Pinch of cayenne
Pinch of salt

Instructions:
Put all ingredients in a double boiler, stir until melted completely and all ingredients are mixed thoroughly. Spread on parchment paper and let cool until hard.