why would you put cocoa in bread? https://hanseata.blogspot.com/2014/09/1914-german-army-kriegsbrot-retrieved.html like in this recipe, what does it add besides colour?
it probably brings a certain je ne sais quoi
a slight amount of caffeine and theobromine and likely a strong earthy flavoralso around that time there was a sentiment that white bread wasn't healthy so the darker color made people think it was more rustic and thereby more traditional/healthy
>>22107262white bread is factually unhealthier than brown bread
>>22107267Okay I didn't say anything to that effect but you can project all you want, sweaty.
>>22107277you actually did though
>>22107213It's a replacement for malt, which I assume was hard to get on the front line.
>>22107279he actually didn't though, speedreader-kun.
>my hand after Gom JabbarAdding to the already great answers, it could also be a way of slightly fortifying the bread. The recipe calls for 43g cocoa which theoretically would be 33% of your daily iron rec, 22% of potassium, 26% of zinc, and 50% of magnesium (if you ate the whole batch)
>>22107300but germany was under sanctions, no cocoa. anyone can make malt with farm equipment
