Chocolate Breaking Bread Recipe

Name: Chocolate Breaking Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup soya milk; 1 1/2 cups non bleached flour; 1 cup whole wheat flour; 1 teaspoon dried yeast; 1 beaten egg; 1 tablespoon cubed butter; 1 tablespoon kitchen syrup (zeeuwse keuken stroop); 100 gram chopped chocolate (about 76% cacao); 100 gram dried (and soaked) cranberries; Pinch cinnamon; 1/4 teaspoon salt

Servings: persons

1
["Warm the milk until luke warm. Stir in the non bleached flour until you have a smooth batter, mix in the butter, egg, salt, syrup, salt, yeast. Add the whole wheat flour in batches and stir everything together. Mix in the cranberries and the chocolate.", "The dough will be very stick still but that's alright, we're going to handle it lightly along the way. Generously flour a clean worktop and put the dough on top. Dust the dough with flour and start folding it over with your fingers. Just use the tips of your fingers to press the dough and fold it over for about 5 minutes. You'll probably have to add some more flour to it, just add enough so it won't stick to your worktop.", "Grease a bowl and put the dough inside. Cover it with cling film and leave it to rise on a warm spot until doubled in size (about 1 to 1 1/2 hour).", "Preheat the oven to 400F or 200C.
2
When doubled in size put the dough again on a floured worktop and cut in 8 pieces of the same size.", "Grease a cake pan with butter and. Form the pieces into balls and place them in the cake pan, cover again and let them rise for about half an hour.
3
Bake for about 30-40 minutes or until golden brown, let them cool down on a rack.
4
If you like to give them a sweater touch, lightly brush them with sugar water 5 minutes before you take them out of the oven."]

501

kcal

Calories

Fat

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

You need 11 ingredients. The key ingredients include: 1 cup soya milk, 1 1/2 cups non bleached flour, 1 cup whole wheat flour, 1 teaspoon dried yeast, and more.

Yes, Chocolate Breaking 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 Breaking Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions