- 450 g warm water
- 2 tsp Yeast, (or 1 sachet)
- 1 tablespoon oil, (I use coconut oil, otherwise use oil of your choice (eg sunflower, extra virgin olive oil)
- 70 g cocoa
- 650 g bakers flour
- 140 g sugar, (depending on how sweet you want your loaf)
- 1 tsp vanilla extract/paste
- 1 tsp salt
Recipe is created for
Add all ingredients into TM Bowl, set Speed Dial to closed lid position and then press the knead/interval button .
Remove the dough from your Thermomix Bowl and place into a greased and/or baking paper lined tin of choice. If you like, sprinkle on some chocolate/topping of choice (optional- lovely to do if you have added extra ingredients to your dough as a way of 'advertising the bread flavours in the finished loaf, sort of like we often do with cakes!). Cover with a Thermomat or teatowel and let prove for around 30-45min.
Check your bread has risen enough to softly spring back if you compress lightly with a finger, and if so, place in a cold oven (which you can then set to 180C!), and bake for around 45 minutes. If using a pre-heated oven this will cook in around 30 minutes - the other method just saves power or having to think of it until the last step!
I personally don't worry about knocking back my doughs.
Some Yummy Tweaks! There are so many tweaks you can make to this recipe- try adding 1tsp cinnamon, a shot of expresso or 3 tsp instant coffee..
OR you may like to add some other ingredients into your dough- try adding cherries/berries, crushed honeycomb, chocolate chips.. white chocolate and raspberries!...
Feel free to use honey/maple or other sweet ingredients instead of sugar- brown sugar is lovely too (and nice to sprinke extra on top of the loaf before baking). Other topping ideas are as above in addition to or instead of adding to the dough. The good thing about leaving your chocolate bread fairly plain, is that you can use your imagination to dress it once sliced :o)
Technique Tweaks- how do you want your bread to look?
After the kneading step when removing the dough from your TM Bowl, try flattening dough to a rectangle around 1cm thin and sprinkle generously with roughly chopped chocolate block/bar pieces of your choice, or lather thickly with chocolate spread, and/or cherries/berries and roll up or concertina fold your dough into a pull-apart loaf or bake as scrolls. Another option is to do your dough twice- one with the vanilla only and the other with the cocoa (1/2 cocoa amount) and lay your flattened white dough atop the cocoa dough and roll- this will make a wonderful two-tone swirled loaf when cut!
Chocolate French Toast! Another lovely idea is whisk up 2 eggs with 120g milk of choice and 60g sugar in your Thermie (butterfly can go in but not essential)- pour into a bowl (about the size of a cereal bowl), and dip your sliced chocolate bread and pan-fry. The eggy mixture is enough for about 6 pieces of bread (rough guideline: depends how much eggy mix you like to sponge up when you make french toast!)
To Serve: I love to toast my Chocolate Bread and top with chocolate spread and sliced Strawberries/Berries and/or Banana! Banana is also lovely atop sweetened cream cheese and/or with EDC caramel sauce drizzled over, or chocolate fudge sauce (see brilliant recipe //www.recipecommunity.com.au/recipes/hot-chocolate-fudge-sauce/42935) .. You may also like to try with steamed sliced pears- so many options!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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