On our last trip to Spain, we tried an amazing chocolate bread filled with Nutella, we liked this bread so much I said I was going to try to recreate it at home.
This bread perfectly combines the richness of dark chocolate with the softness of freshly baked bread, topped with Nutella because why not? and my delicious homemade Raspberry and Chia Jam.
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Why I love this recipe, and you will love it too:
If you’re a chocolate lover, this recipe is a game-changer. Imagine the aroma of freshly baked bread infused with the deep, indulgent notes of cocoa and dark chocolate. It’s a delightful way to satisfy your chocolate cravings while enjoying the comfort of homemade bread.
This Chocolate Bread recipe offers a unique twist to traditional bread-making, it’s perfect for when you want to impress your family and friends and present them with a treat that’s as visually stunning as it is delicious.
With basic ingredients like flour, sugar, cocoa powder, and dark chocolate, you can create something really unique in your own kitchen. The straightforward steps make this recipe accessible to both novice and experienced bakers, ensuring a successful and rewarding baking experience.
The homemade raspberry will give you extra points for flavours and nutrition, I am using frozen raspberries and chia seeds which add not only an amazing tangy flavour but lots of fibre to your day!
Frequently Asked Questions (FAQs) and Answers:
Can I use milk chocolate instead of dark chocolate?
While I prefer dark chocolate because it contributes to the intense flavour of the bread, you can use milk chocolate if you prefer a milder taste.
Why is the dough sticky, and should I add more flour?
You might feel the dough is a little bit sticky, but please resist the urge to add more flour, as this could result in a dry and tough loaf.
How can I ensure a clean cut on top of the loaves?
Use a very sharp knife or a cutter for the transverse cuts on the loaves. A quick, decisive cut will help create clean lines and enhance the visual appeal of your Chocolate Bread.
Can I freeze the baked bread for later use?
Yes, you can freeze the baked bread once it has cooled completely. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. Thaw at room temperature when ready to enjoy.
Can I make this recipe without a mixer?
Yes, you can certainly mix the ingredients by hand if you don’t have a mixer. Simply combine the dry ingredients in a large bowl, add the water, and knead the dough by hand until it comes together.
How can I tell if the bread is done baking?
The bread is ready when you tap the base of the loaves, and they sound hollow. Additionally, you can use a food thermometer to ensure the internal temperature of the bread reaches around 190°F (88°C)
How long will the Chocolate Bread stay fresh?
When stored in an airtight container or wrapped tightly, the Chocolate Bread will stay fresh for up to 3-4 days at room temperature. For longer freshness, refrigerate the bread or freeze individual slices for future enjoyment.
Homemade Chocolate Bread with Raspberry Jam
Course: BreakfastDifficulty: Medium10
servings30
minutes4
hours4
hours30
minutesIngredients
- Ingredients for the bread:
500g white wheat strong flour
70g brown sugar
55g cocoa powder
110g dark chocolate
1 sachet fast action dried pressed yeast
370g lukewarm water
6g salt
Parchment paper for baking
- Ingredients for the Raspberry Jam:
350g frozen raspberries
¼ cup maple syrup
½ lemon (juice)
2 tablespoons chia seeds
Directions
- Directions for the Bread:
- Add the flour, brown sugar, yeast and cocoa powder to the mixer’s bowl.
- Chop the chocolate into small pieces (about 1 centimetre approximately) and add it.
- Mix well until incorporated.
- Pour the water and mix until everything is well combined, for around 7-8 minutes.
- When we have mixed everything well, we will have a dough that we will need to work by hand. (It is a sticky dough, but don’t add more flour because, otherwise, the bread may be too dry and hard).
- Grease a deep container with a pinch of vegetable oil and place the dough in it.
- Cover it with a damp cloth and let it rest for the time necessary for it to double in volume. (This will depend on the temperature at which you are working and can range between 1 and 2 hours, I let it rest for 2 hours during the winter).
- Resting, baking and presentation of the chocolate bread:
- When the dough is ready, we degas it, that is, we hit it with our fist so that it releases the air that it has caught during rising.
- Divide the dough into two halves, ball it and place it on a baking tray covered with parchment paper, leaving a separation between them so that they do not stick together during the next rise.
- Cover it again with a damp cloth and let it rest for about an hour or until they have doubled in volume.
- Once you reach this point, make a couple of transverse cuts in each of the loaves. For the cut to be clean you need to use a very sharp knife (a cutter also works) and be quick.
- Preheat your oven to 190ºC, placing the tray with the bread in the lower half.
- Cook for 20-25 minutes or until, when you tap the base of the loaves, they sound hollow.
- Transfer to a wire rack and let cool completely before slicing and enjoying.
- Directions for Raspberry Jam:
- Add the frozen raspberries to a pan over medium heat.
- Add the maple syrup and lemon juice.
- Add the chia seeds and mix.
- Cook for about 8 to 10 minutes, or until the jam has thickened. (Do not cook for longer than 10 minutes as the jam will keep thickening after cooking because of the chia seeds).
- Keep the jam in refrigerated in an airtight container
Notes
- Recipe Credit for the chocolate bread: https://www.abc.es/recetasderechupete/pan-casero-con-chocolate/30004/#pasos