Simple as simple can be, this dark chocolate bread is exactly what a simple bread should be, easy to make and really decadent. This recipe requires very little ingredients and the result is a very soft bread and chocolatey loaf that stays moist for days if kept properly.


160 gram bread flour

17 gram plain flour

10 gram Dutch processed cocoa powder

45 gram sugar

6 gram active dry yeast

65 gram water

2 eggs

25 gram butter

50 gram 65% dark chocolate, chopped into small pieces


9 x 4 x 7- inch non-stick baking pan



1. Place bread flour, plain flour, cocoa powder, sugar and active dry yeast in a mixing bowl attached to the Kenwood Chef Sense.

2. Fit the mixer with a dough hook and get ready to knead.

3. Add in water and an egg into the dry ingredients and start kneading with medium speed.

4. Keep mixing for about 10 minutes until dough is formed.

5. Add in the butter and mix on high speed for another 5 – 10 minutes, the dough will break apart when fat is added and will eventually combine to become a smooth and shinny dough.

6. Shape the dough into a ball and place in a clean bowl, cover with cling film and place in a warm area for 30 – 45 minutes to proof.

7. Once the dough has doubled in size, punch down to release air and flatten into a disc and then sprinkle with chocolate pieces, roll the dough up and place into a baking pan and let proof for the second time for about 30 – 40 minutes.

8. Preheat an oven to 180 degrees Celsius for 30 minutes. Insert the tray into the oven and bake for 30 – 40 minutes until the bun is golden brown on the surface.

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