Rye Bread with chocolate chips

INGREDIENTS

500 ML (or 2 cups) WARM WATER

1 TABLESPOON MAPLE SYRUP

7 G DRY YEAST

450 G Spelt flour

150 G DARK RYE FLOUR

1 TABLESPOON CASTER SUGAR

1.5 TEASPOONs Sea sALT

25 G COCOA POWDER

2 Tablespoons caraway seeds

2 TABLESPOONS DARK LINSEEDS (Optional)

1/2 cup DARK CHOCOLATE CHIPS

INSTRUCTIONS

• In a large mixing bowl, whisk together the water, and maple syrup. 
• Add the yeast in, and let it sit until foamy. 
• Add the spelt and rye to the bowl.
• Add the sugar, salt and cocoa in, continue mixing.
• Add chocolate chips and seeds in, continue mixing until no visible streaks remain in it.
• Cover the bowl with a tea towel and let it sit for 2 hours at room temperature. It should double in size.
• Line a bread pan with baking paper. Scrape the dough into the pan, and then press it down evenly.
• Cover the dough with a clean dish towel. Let it rest again for 1 hour at room temperature.
• Heat the oven to 200°C (400°F). Once the oven is hot, place the bread on a middle rack and bake for 40-45 minutes. The crust will be hard and sound hollow when tapped once the bread is done baking.
• Remove it from the oven and place the pan on a metal rack to cool for 20-30 minutes before removing it from the pan to cool completely.