Mocha Marble Bread

I use 50% whole wheat flour to make this bread, so it's dense but super soft.
The secret that lead the whole wheat bread taste soft is making sponge that is allowed to ferment in the refrigirator for 18 hours. This time I also add gelatinized dough to make the bread contain moisture for extra long time. For the filling, I cut half of sugar off from the original recipe of marble sheet, and that's just perfect for me.

Ingredients:

for bread

sponge
- whole wheat flour 150 g
- bread flour 75 g
- milk 174 g (3T powdered milk+150g water)
- diastatic malt powder
- instant yeast 2.25 g

Mix all ingredients except yeast and let it rise for 30 min. Then add yeast and knead it to well-combined.
Store it in the refrigirator over 18 hours.

dough
- sponge all
- gelatinized dough 30g (15g hot water + 15g bread flour)
- bread flour 60g
- honey 15g
- salt 5g
- instant yeast 0.9 g
- water 30~40cc

Take out the sponge and let it come back to the room temperature. Split it into several pieces and stir with other ingredients, beat the dough in midium high speed until it is tacky. Form into a ball and allow it ferment for 60~70 minutes. Final fermentation time: 40~50minutes. Bake for 15~18 minutes under 200 degree C.


for marble sheet

- whole wheat flour 9 g
- hazelnut flour 4 g
- expresso powder 1 g
- cocoa powder 2 g
- sugar 16 g
- gela T 1/2T
- water 55 g
- butter 3.5 g

Stir all ingredients except butter together and put in microwave to heat for 60 seconds. Stir and add butter into the mixure and stir until well-combined. Cover with plastic wrap and roll it into 5mm thick rectangular. It can be used if it gets cool.