A very mature chocolate bread with a bitter chocolate dough, rum raisins, and rum. Recommended for those who dislike sweet tastes.
I wanted to try making this combination once.
For the bread starter I use a 1:1 ratio of starter liquid to flour, and fed 3 times over 3 days.The dough is pretty bitter.Please adjust the amount of sugar from 20-35 g as you see fit (I made it with 20 g).
Enjoy Japanese food around the world.