I'm constantly experimenting baking with the least amount of sugar while still achieving great texture and the umami effect. It's definitely not easy but it's a great step to healthy eating. It is also to prove that healthy eating can be delicious. And diabetics do not have to stop eating dessert! This is a bread that I'm proud of- rich yet fluffy and airy. And I think I will try to double my yeast for my loaf from now on.
1 cup 4 tablespoons water
2 1/2 cups bread flour(320g)
1/2 cup wholemeal flour (62g)
1/4 cup coconut flour (32g)
44g cocoa powder
2 tablespoons brown sugar
2 1/2 tablespoon butter
1 1/2 teaspoons salt
2 1/4 teaspoons active dry yeast
1/2 cup chopped dates or prunes
1/4 cup pumpkin seeds
Make sure dates or prunes are pitted and softened in water for at least 30mins.
In bread machine pan, place the first six ingredients in order suggested by manufacturer.
Select wholemeal bread setting.
Choose light crust color and 500g loaf size.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed and scrape down the sides).
Just before the final kneading (your machine may audibly signal this), add dates and pumpkin seeds.
Let the machine do the job!