About the bake
Chocolate and bread is surely everyones idea of heaven - well - it's ours anyway! To recreate this rich and fluffy bake in the comfort of your own kitchen, follow our 7 simple steps and 7 simple ingredients (as well as some warm tap water).
Made with Billington's Unrefined Light Muscovado sugar, expect undertones of honey and creamy fudge flavours coming through your bake and accompanying the rich hit of cocoa powder. Somewhere between bread and cake - either way it's simply delicious and waiting for you to bake and serve up.
Chocolatey bread your thing? Us too, so thankfully we have plenty more recipe bake-spiration. Keep it classic but with a twist, with our Chocolate Bread and Butter Pudding, or get nutty with a Chocolate and Pistachio Breakfast Wreath - the perfect party centrepiece.
Method
Step 1:
Melt 75g of the chocolate and all the butter together.
Step 2:
Place the flour, sugar, salt, cocoa powder, yeast and warm water into a mixer with a dough hook attached or into a mixing bowl.
Step 3:
Add the melted chocolate butter and mix to a soft dough. Knead for 5 minutes (or 10 minutes if you are kneading by hand).
Step 4:
Chop the remaining chocolate into smallish chunks. Knead the dough on a lightly floured board for 10 minutes, kneading the chocolate into the dough at the end.
Step 5:
Shape the dough into a sausage and place into a greased savarin tin (21cm/9” diameter).
Step 6:
Leave to prove until double in size. Preheat the oven to 190°C (fan 170°C, gas mark 5).
Step 7:
Bake for 30 minutes.
Ingredients
- 200g Plain chocolate (70% cocoa)
- 25g Butter
- 350g Very strong wholemeal bread flour
- 50g Billington's Unrefined Light Muscovado Sugar
- 1 tsp Salt
- 2 tbsp Cocoa powder (sieved)
- 1.5 tsp Easy bake yeast
- 250ml Warm water
Recipe Reviews
Used a food processor to complete the first mix which was a good idea as the dough is very sticky to start with until the gluten starts to work. Decided to speed up the prove by using my fan oven set at 50°c (damp tea towel and a large dinner plate placed on top on tin to keep bread dough moist). I turn the oven off once at temperature and then check the bread after 30 mins (repeating these steps as needed) until prove completed. Looking forward to eating this!
Very tasty! Probably lives in a space between a bread and a cake. Really delicious with lots of butter and a cup of tea (but then, what isn't?)
Recipe probably needs an edit as step 4 seems to suggest a second kneading. I will probably make it in a loaf tin next time.
looks yummy, i might make this
Ingredients
- 200g Plain chocolate (70% cocoa)
- 25g Butter
- 350g Very strong wholemeal bread flour
- 50g Billington's Unrefined Light Muscovado Sugar
- 1 tsp Salt
- 2 tbsp Cocoa powder (sieved)
- 1.5 tsp Easy bake yeast
- 250ml Warm water