The cocoa bread with chocolate, raisins, and cranberries is a not-too-sweet bread ideal for a healthy and wholesome breakfast. Perfect to spread with jams, preserves, or spreads, it’s also delicious toasted. It is very light and extremely digestible due to the long fermentation. It is also naturally lactose-free and vegan. The preparation of this recipe is a bit lengthy, but I assure you it’s absolutely worth it.
You can find this recipe in the collection Sweet and Savory Vegan Recipes, over 50 ideas for all tastes.
Also try:
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 180.18 (Kcal)
- Carbohydrates 32.85 (g) of which sugars 2.26 (g)
- Proteins 6.83 (g)
- Fat 3.27 (g) of which saturated 1.69 (g)of which unsaturated 0.96 (g)
- Fibers 3.25 (g)
- Sodium 3.41 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 3/4 cups Manitoba flour
- 2/3 cup unsweetened cocoa powder
- 1 1/3 cups water
- 1/4 tsp dry yeast
- 1 tbsp barley malt
- 1/3 cup dark chocolate
- 2 tbsp raisins
- 2 tbsp dried cranberries
Tools
- 1 Planetary Mixer
- 1 Scale
- 1 Kneading Board
- 1 Proofing Basket
Preparation of Cocoa Bread
Disclaimer: in the “Ingredients” and “Tools” sections there are affiliate links
If you are a chocolate/cocoa dessert lover, don’t miss the COLLECTION OF CHOCOLATE AND COCOA DESSERTS
Start the preparation of the cocoa bread with autolysis, we talked about it more in-depth in the recipe for SWEET FOCACCIA.
Put the Manitoba flour and cocoa in the planetary mixer together with 300 ml of water: mix until powders and liquids are completely amalgamated, it doesn’t matter if the dough is not too regular.
Cover with a cloth and let it rest for at least 1 hour.
After this time, add the rest of the water to the dough in which you will have dissolved the dry yeast and barley malt. Knead at increasing speed until incorporated.
Cover and let it rest for 30 minutes.
At this point, proceed with 3 sets of folds spaced 30 minutes apart: after stretching the dough with your hands, fold the edges towards the center first in one direction, then in the other, shape into a ball and let it rise (if you have doubts, you can consult the video above).
Put in a closed container and let it rise until doubled.
Once doubled, stretch the dough with your hands on the kneading board: add the chopped dark chocolate, raisins, and dried cranberries.
Close the dough like a book as you did for the folds and shape the loaf by closing the openings well with your fingers (this operation is called seaming).
Transfer the loaf to a proofing basket or bowl and let it rise again.
After the rise, proceed with baking: place the bread on a baking sheet, make one or more cuts with a very sharp knife or a scalpel and bake in a static oven at 450°F for about 35-40 minutes.
Let the cocoa bread cool on a raised rack so that the moisture does not soften the crust too much and remember to cut it only when it’s cold!
Cocoa Bread with Chocolate, Raisins, and Cranberries
This bread stays soft for 4-5 days but can be easily frozen. I decided to keep the taste of the bread quite neutral, but if you prefer, you can add 80-100g of sugar to the dough.
Also try the GREEK YOGURT PAN BRIOCHE
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Bon appétit!
