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 chocolate-y loaf that stays moist for days if kept properly.
Yields1 ServingCook Time40 mins
Ingredients
160 g bread flour
17 g plain flour
10 g fine cocoa powder
45 g sugar
6 g active dry yeast
65 tbsp water
2 eggs
25 g butter
50 g 65% dark chocolate, chopped into small pieces
9 x 4 x 7- inch non-stick baking pan
Instructions
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.
