This month I’ve been baking pastries, rolls, muffins, and tasty treats that remind me of the delicious fixings that make up the brunches and breakfasts served around Mother’s Day. It seems that many restaurants, hotels, and families love to celebrate Mother’s Day with a brunch or breakfast.
Why is this? Can someone tell me the history of deciding that the morning is the best time for Moms to celebrate motherhood? Cause it seems like it may have been cooked up by someone that wanted to get things done later in the day.
Not to say I don’t like a great breakfast…I do. Especially when I don’t have to make it. Which is why this tradition is absolutely fine. But, why is it tradition to wake Mom up with breakfast in bed? This seems unwise and unfair. Why can’t it be tradition to let Mom sleep in and take her out for cocktails and burgers later in the day?
I would gladly celebrate motherhood with alcohol. Just saying.
Oh wow did this get off track! Where was I going with this? Oh yes… IF we choose to celebrate Mother’s Day with brunch or breakfast items, then let’s be sure they are recipes that she doesn’t generally make for her family. It’s time to dust off some of the fancy and unusual recipes. Show off a bit. Go hog wild. And, if it takes you all morning to make it…oh well. I’m sure she can find something to do :).
Bring in the Double Dark Chocolate Rye bread.
There is nothing difficult about this recipe. Actually, quite the opposite. It’s easy. But, it is unusual. Rye flour isn’t usually paired with sweet breakfast pastries. This isn’t exactly a sweet bread. But neither is it a true rye bread. It’s just a lovely in between. That you must try.
If someone were going to create a brunch with a menu just for me, I would like it to have this bread on the menu. I adore the heartiness of it, the earthiness, and yet the dark chocolate gives moments of sweetness that all women love. I use a blend of rye and wheat flours for great nutrition and to keep it from getting too dense, and of course I include dark chocolate for all the iron. I’m telling you..it’s like eating a vitamin packed cookie (okay, that’s stretching it a bit).
Vegan? Try subbing out the eggs with your favorite egg substitute, it should work fine. And, coconut milk is a fantastic substitute for the 1/2 and 1/2–you’ll love the flavor with this. You’ll be able to find your favorite vegan dark chocolate to use!
I make this in a bundt pan because when I make them as cupcakes it seems everyone thinks they should be sweet. When I make it as a loaf pan I get comments on how sweet it is. A bundt pan is a good happy middle. But, this recipe works great as muffins or in a loaf pan, as well!
This bread is great served by itself with a bit of butter, nut butter, or jam. Because it’s a bit on the crumbly side it won’t be a great option for slicing and using for sandwiches.
Honestly, this bread sat on my table for several days and was just as delicious each day. It doesn’t dry out too badly and with a quick pop in the microwave it was soft and gooey. However, for best results cover with saran wrap and store on the counter.
- 1 cup Bob's Red Mill whole grain rye flour
- 1 cup Bob's Red Mill whole wheat flour
- 6 heaping tablespoons dark cocoa powder
- 2 teaspoons gluten-free baking powder
- 1 teaspoon baking soda
- 1 teasponn salt
- 3 eggs
- 1 cup half & half, whole milk, or coconut milk
- 2/3 cup unrefined sugar or honey
- 2/3 cup olive oil
- 1 large bar (100 grams) dark chocolate chopped
- Stir dry ingredients together (save out the chopped chocolate) in one bowl, set aside.
- In large mixing bowl lightly beat eggs and then add remaining wet ingredients (save out the chopped chocolate).
- Gradually add the dry ingredients to the wet ingredients. Stir well.
- Fold in the chopped chocolate.
- Pour the batter into a greased bundt cake pan and bake in a 350 degree oven for about 33 minutes or until the top of the bread is dry and cracked.
Other great bread recipes worth trying for Mother’s Day: