This is a recipe that I modified from Apples for Jam by Tessa Kiros (a wonderful book that I’ll write about another time). It is a lovely chocolate loaf. It is dark and rich looking. When you’re baking it, it smells deliciously chocolate but make no mistake, it’s not a cake, it’s bread; chocolate bread with a hint of sweet. It’s different that what one might expect. Try it toasted for breakfast, or as a late afternoon snack.
See photos of our chocolate bread making below!
In a large bowl combine:
- 1 pkg active dry yeast (2 ¼ tsp)
- 1/3 cup sugar
- 1 ¼ c warm water
Stir until the sugar is dissolved and let stand for about 10 minutes. Add:
- 3 cup all purpose flour
- 1/3 cup cocoa powder
- 2 ½ tbsp vegetable oil
- pinch of salt
Mix together with a fork until all ingredients are combined, then use your hands and knead the dough for about 6 minutes. Put a drop of oil in the bowl, and turn the dough over so that the oil coats the dough ball. Cover with plastic wrap, or a tea towel and leave to rise for 1 ½ -2 hours. Prepare a loaf pan: grease or line with parchment paper.
Preheat oven to 350°. Punch the dough down to flatten then shape it into a rectangle and put it in the loaf pan. Cover again and let rise ½ and hour to 1 hour, until it rises above the top of the pan. Bake loaf for about 25 minutes. Enjoy!
Three of the kids are checking out the mixture:
My seven year old is giving the three year old and the one year old instructions on kneading bread:
After the first rise:
Punching down the dough:
All punched down:
After the second rise, ready to go in the oven: