Chocolate Bread Recipe

Name: Chocolate Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package active dry yeast or 18 grams fresh yeast; 1/2 teaspoon sugar; 1/3 cup plus 1 tablespoon lukewarm water; 4 1/2 cups unbleached all-purpose flour; 1/2 cup plus 2 tablespoons sugar; 1/3 cup unsweetened cocoa powder; 2 teaspoons salt; 1 1/4 cups lukewarm water; 1 egg yolk; 1 tablespoon butter, room temperature; 1 cup unsweetened chocolate chips

Servings: persons

1 package active dry yeast or 18 grams fresh yeast
1/2 teaspoon sugar
1/3 cup plus 1 tablespoon lukewarm water
4 1/2 cups unbleached all-purpose flour
1/2 cup plus 2 tablespoons sugar
1/3 cup unsweetened cocoa powder
2 teaspoons salt
1 1/4 cups lukewarm water
1 egg yolk
1 tablespoon butter, room temperature
1 cup unsweetened chocolate chips

1
Stir the first 3 ingredients in a large mixing bowl; let stand until foamy, about 10 minutes.
2
Mix the flour, sugar, cocoa and salt in another bowl.
3
Stir 1 1/4 cups water, the egg yolk and butter into dissolved yeast; then stir in the flour mixture, 1 cup at a time, with your hands.
4
Stir in the chocolate chips last.
5
Knead on a lightly floured surface until velvety, elastic and moist, 8 to 10 minutes.
6
If done in a mixer, follow the same stages but add the chocolate chips together with the flour using the paddle.
7
When it is blended, change to the dough hook and knead 2 minutes at low speed then 2 minutes at medium speed.
8
Place the dough in an oiled bowl, cover with plastic wrap and let rise about 2 hours.
9
Punch the dough down and cut in half.
10
Shape into round loaves and place on an oiled baking sheet.
11
Cover with a towel and let rise until doubled, about 1 hour.
12
Preheat the oven to 450 degrees F.
13
Bake for 15 minutes, reduce the heat to 375 degrees F and bake 30 minutes longer.
14
Cool on a rack.
15
Slice and enjoy for breakfast or a snack.

900

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 package active dry yeast or 18 grams fresh yeast, 1/2 teaspoon sugar, 1/3 cup plus 1 tablespoon lukewarm water, 4 1/2 cups unbleached all-purpose flour, and more.

Yes, Chocolate Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions