Coffee blends perfectly with cocoa in this bake to create a deep rich flavour, perfect to prepare a delicious sandwich or eat on its own. This recipe has a beautiful aroma when cooking and produces the most delicious raising loaf you will ever taste. If you are looking for some more picnic inspiration see more here:

Makes: 1 large loaf | Cooking Function: Dough proving 35°C for 55 minutes, 4D hotAir 180°C with medium added steam for 40-50 minutes | Prep: 1 hr (plus overnight and proving times)

For the poolish**

• 100g strong white flour
• 100g malt flour
• 3.5g fast acting dried yeast
• 250g water
• 100g raisins
• 180ml espresso

For the dough:

• 450g strong white flour
• 180g malt flour
• 40g cocoa powder, sieved
• 12g salt
• 3.5g fast acting dried yeast
• 250g-300g water

Rice flour, for dusting

Note: allergens highlighted in bold above.

1. For the poolish, mix the flours, yeast and water together. Leave at room temperature for between 12-24 hours. This will develop flavours similar to using a sourdough starter.

2. After you make the poolish, pull three 60ml shots of espresso from your Siemens coffee machine. Allow to cool slightly and then mix with the raisins. Leave to soak for 12-24 hours before mixing in the dough.

3. The next day, for the dough mix together the flours, cocoa and salt until combined. Then pour in the yeast, poolish and 250g water. Mix by hand until it forms a rough dough, then add the soaked coffee raisins. Squeeze the raisins through the dough until evenly distributed and add the remaining 50g of water if required. Turn the dough out onto an un-floured surface, and knead by hand for 8-10 minutes until a smooth dough forms.

4. If using a stand mixer with dough hook, knead the dough without the raisins on a low speed for 5 minutes. Once a smooth dough starts to form, add the soaked raisins and remaining water as needed. Knead for a further 3 minutes until smooth.

5. Once the dough is smooth, transfer to a clean bowl and place in your oven set to dough proving setting at 35°C for 30 minutes or until doubled in size.

6. Turn the dough out onto an un-floured surface and knock back slightly. Lightly flour the top with rice flour and turn over. Shape into a boule by folding each corner into the centre to create a seam. Then turn the dough over, using a bench scraper to help rotate the dough around to create surface tension.

7. Place the shaped loaf into a proving basket or bowl with a tea towel inserted, which has been generously floured with rice flour.

8. Place the dough back into the oven on the dough proving setting at 35°C for 25 minutes until doubled in size.

9. Preheat the oven to 220°C with a universal pan set at level 2. Once preheated, turn the risen loaf onto a piece of baking parchment on an inverted tray or pizza peel. Score the top of the loaf with a razor blade or serrated knife, to create the ‘ear’ of the loaf.

10. Carefully slide the loaf onto the pre-heated tray and reduce the oven temperature to 180°C with medium added steam. Bake for 40-50 minutes until golden and the loaf sounds hollow when tapped on the base.

Note: **Poolish is the term for the pre-ferment of the yeast mixture to enhance the flavour and strength of the bread.