Some weeks ago I decided I had a need for a hearty, rustic bread.
The store cupboard had a variety of interesting ingredients and after a few moments pondering I was drawn to some carob powder and coconut flakes and so the next culinary adventure began!
A wonderfully rich bread dough evolved and so was born my carob coconut cob. It is heavier than many breads and if you like a fluffy light consistency then this is definitely not for you. It needs butter spreading and a healthy helping of honey may prove absolutely right for you….
COCONUT CAROB COB.
1. If using coconut chips blitz them in food processor or grinder…I
like them more than desiccated coconut because they are more moist.
2. Place yeast, honey and small amount of warm water in a jug and leave to allow yeast to work.
3. Into a mixing bowl place spelt flour, salt, carob powder and coconut…mix well.
4. Once the yeast mixture has begun to froth add more warm water to make about 400mls of fluid.
5. Add yeast mixture to dry ingredients and then get your hands into the bowl and work everything together to form a dough. Knead well until the dough feels elastic, soft and moist. More or less water may be needed, it’s all about experimenting.
6. Cover the bowl with a damp cloth and leave for 30-50 minutes until the dough has doubled in size. If using spelt flour it rises more rapidly than wholewheat flour.
7. Place the dough onto a floured or oiled surfaces and, again get your hands into the mixture and knead well.
8. Form an oval with the dough and pop on an oiled tray..leave to rise again.
9. Place in oven 180/350 or gas mark 4 and bake for 35-45 minutes. Allow to cool and serve with just butter, or honey/jam.
A little information about carob;
Carob is often used as a substitute for chocolate which is great but it does taste very different in my opinion and can be a huge disappointment to the real chocolate folk out there. I, therefore, think of it has a completely different taste experience and have enjoyed it for years. I also love chewing on carob pods when I’ve been able to get them on visits to The Mediterranean.
Carob grows on trees and is actually classed as a legume. It has been cultivated in the Middle East for 4000 years and the seeds have been taken all over the world so that nowadays it’s grows wherever the weather is warm and dry. Where citrus grows so, too, does carob.
Carob contains vitamin A and B and various minerals. It is abundant in protein, has much less fat than cacao and is caffeine free.
I will occasionally mix together carob and cacao powder when making a ‘chocolate’ cake simply to change and enhance the nutritional content.
For the above recipe you may want to use less carob to start and taste before deepening the flavour!