A year and a half ago, for the first time, I encountered chocolate baked bread as an afternoon snack for a meeting instead of the usual cake. All attendants were extremely enthusiastic, and a colleague even tried to go to the canteen to claim the recipe. Now it’s common knowledge that cooks are quick in the reply so our brave chef willingly offered to put my colleague in contact with the company that produces the bake-off product … It did not work. Instead, sport went on to make an acceptable imitation, perhaps the oven in question had had a larger proportion of rye than the bake-off product, whose dark colour showed the most blamed addition of dark syrup. Now, for a long time, I’m so happy with the imitation that the kids are wild to have the chocolate cake as an afternoon snack for the lunch package, and colleagues have approved the final result.
½ tbls coarse salt
2 tbls oil
200g unbleached rye kernals (fits approx. with 100g breadcrumbs and 100ml water)
100g sunflower seeds
100g rye flour
300g plain flour
200g good quality dark chocolate, chopped
2 tbls cocoa power
100g hazelnuts, roughly chopped
Dissolve the yeast into the milk and then add the salt and oil.
Add in all other ingredients and mix the dough in a bread machine or with dough hooks on a hand mixer.
Pour the dough onto a baking tray lined with baking paper and form into a large square.
Leave the dough to set in the refrigerator overnight. (I’m lucky that my fridge is good to hold a whole baking tray. If yours does not, you can slide the dough on the baking paper onto a shallow pan and the next morning gently pull the baking paper back onto a baking sheet.)
The next morning, score the square into smaller squares to match the size of chocolate ryebread you want to make. If you use a wet bread knife, the knife hangs less firmly in the dough.
Bake at 200°C for around 20 minutes.
When the loaves are baked, they are cooled on a wire rack, after which they are broken by the scores made with the bread knife.