• Email
  • Pin It
 

Chocolate Bread (Whole Wheat Variation)

 

Contributed by:

Chocolate Bread (Whole Wheat Variation)
 

 

4 comments | Leave Comment

 
1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...
 
 
 

Recipe

Chocolate Bread (Whole Wheat Variation)

Note: traditional Italian chocolate bread is made with a sourdough starter. This recipe is for those of us who don’t keep sourdough starter on hand. This recipe makes 6 mini-loaves or 3 regular size loaves.

Times

  • Prep Time : 20 min
  • Cook Time : 30 min
  • Ready Time : 50 min

Servings

6 mini loaves

Ingredients

  • 3 ¼ cups warm water
  • 2 tsp sugar
  • 3 tsp dry yeast
  • 9 cups whole wheat flour
  • 1 cup sugar
  • 1 tsp salt
  • 2/3 cup cocoa
  • 1/3 cup oil + more for coating the bowl
  • ½ bar dark chocolate, crushed with a hammer or the end of a wooden rolling pin

Directions

Mix together the first three ingredients, and allow the yeast to proof for about 10 minutes. (I know, lots of people say you don’t have to do this, but I always proof my yeast, that way I’m sure it is alive!)

Mix dry ingredients (flour, sugar, salt, and cocoa) in a large bowl, and make a well in the center. Pour the oil and the yeast mixture into the well, and then combine everything. You can start with a wooden spoon, but eventually you will need to use your hands (unless of course, you have a powerful enough mixer to handle bread dough). Knead dough for about 10 min. Coat the dough with oil and cover with a tea towel to rise.

Allow to rise until doubled in size. After it has risen, punch down the dough, and sprinkle chocolate bits evenly over the dough. Use a knife to cut the dough into 6 approximately equal pieces, if making mini loaves (3 pieces if making regular size loaves). Work the chocolate into each piece of dough, shape into circles and place on a baking tray lined with parchment paper (you may need two, I did). Cover with a tea towel, and allow to rise for another half hour.

Preheat your oven to 350 F.

When your loaves have risen, bake for about 30 minutes. Watch them! Chocolate burns quickly if left in too long.

Allow to cool before slicing.

Tastes great with butter. Or hazelnut spread.

It’s actually pretty addictive. Don’t get me started…

 

About Ester Silber-Schachter

avatar

I am a homeschooling mother of 4 who lives in the Jezreel Valley in Northern Israel. I made Aliyah with my husband and children in 2010, and we are so happy that we were finally able to make that dream come true!

I am a dedicated penny-pincher and love to cook healthy foods for my family without breaking the bank. I blog about my adventures in saving, spending, and cooking in Israel at Frugal and Kosher.

 

comments

 

4 Responses to Chocolate Bread (Whole Wheat Variation)

  1. avatar says: Prag

    Love the idea, wonder about the taste.

    I’ll know soon enough.

    Thanks.

  2. avatar says: Avital

    The Chocolate bread sounds really yummy! Maybe I will make for Mishloach Manot this year!!!!

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in