This tasty little Chocolate Bread with Brewer's Yeast loaf is made with dark chocolate, chocolate chips, and resins. I also made the same recipe, adding walnuts, which worked well. You can also spread velvety hazelnut cream on it.
Believe it or not, this Chocolate Bread with Brewer's Yeast resulted from a mistake I made while preparing Profitterol for my wife's birthday. If I overheat the chocolate, making it unusable for the Profitterol covering and since I don't like to waste food, I decided to do this experiment... which I can call a success, considering that it only lasted one day.
When I tested this odd Chocolate Bread, I automatically thought of Malgioglio's "Chocolate Ice Cream" album, a silly, catchy song since even this bread is "sweet and a little salty,"
Ingredients for this Chocolate Bread with Brewer's Yeast Recipe
170g of bread flour w 350
115 grams of water (first dose)
3g brewer's yeast
4g of finely powdered salt
20g of non-sweetened cocoa powder (in my case, it was more badly melted chocolate, but I refined the recipe for a more practical use)
10g granulated sugar
15 grams of water (second dose)
15 grams of water (third dose)
70g dark chocolate chips
70g of raisins
Method to Produce Chocolate Bread with Brewer's Yeast
Add the flour and powdery yeast to the mixer bowl to bake the chocolate bread. Then add the first dose of water and run the mixer at low speed until the dough is lightweight and more homogeneous. At this stage, add salt and increase the speed of the mixer. Bring the dough to stringing.
The dough is strung when it wraps around the mixer hook, detaching from the bottom and sides. It is elastic, semi-glossy, and not very sticky. Do the veil test. Take a piece of dough and gently roll it between two hands; if the dough is correctly strung, you will have to be able to roll it out without breaking it too thin, a veil.
Now, add a second dose of water, cocoa, and sugar. Knead until the cocoa is fully mixed with the dough and bring again to stringing. At this stage, apply the third dose of water twice and string again. Then, decrease the mixer's pace to a minimum and add the chocolate chips a little before they are uniformly spread in the dough.
Make the dough circular and place it in a container like Tupperware. Cover the lid and leave it to rest at 25-26°C for 30 minutes.
After 30 minutes, put the mixture onto the worktop. Take one hand and fold the dough in two.
Return to the Tupperware and rest at 26 ° for another 30 minutes.
Repeat the prior step, and fold the dough in half.
Put the dough back into the Tupperware and let it rise at 26° for around 1 1/2 hours.
Shift the dough to a finely floured work surface. Cut it into three equal parts and combine each piece.
Wrap it with a clean tea towel and a plastic film and keep it at room temperature for 30 minutes.
Forming of Loaves of Chocolate Bread
After this stage, pick each piece and take the flap away from you with one hand. Fold it to the centre, rotate it 180°, and repeat. Below is an explanatory shot of the first steps I've taken for the Split loaf recipe.
At this point, place your left hand (if you are right, otherwise the right hand) on the right side of the dough, and with your thumb press, the dough in the centre while with the rest of your hand, bring the dough towards you, folding it on itself.
Seal the flaps and thin the ends of the loaf with the lower part of the palm of your hand. The movement is really difficult to explain in words. Watch this video at the beginning to understand the technique.
Place the loaves to rise at 26 ° -28 ° on a baking sheet covered with parchment paper and cover with a cloth and a plastic bag. Please wait for the loaves to double in volume or nearly so, then cut them along the long side with a razor blade.
Baking Chocolate Loaves Bread, you will Love
Preheat the oven to 240 ° by placing the water pan on the oven's bottom to produce steam. Bake for 15 minutes or so, transfer it from the oven and let it cool on the wire rack.
Delicious chocolaty bread is ready to satisfy your addiction!
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