Triple Chocolate Bread – Spicy Twisty Delicious
The Great British Bake Off week three was all about bread. The first challenge was to make some sort of chocolate bread for the signature bake. Well, how could I resist? It didn’t take me long to dream up this fragrant spiced triple chocolate bread loaf flavoured with vanilla, cardamom and chilli. It proved (pun intended) to be perfect for both #GBBO and #OrganicSeptember.
This is not the first time I’ve made chocolate bread, don’t be silly! Back in 2010 I made this chocolate, chilli & lime bread. It was scrumptious and I’m feeling rather surprised I’ve not made it again. Other recipes include a no knead spelt cocoa bread, spelt cocoa pitta breads and any number of yeasted buns including these cornish saffron buns. However, none of them have been quite as adventurous as this spiced triple chocolate bread loaf.
My concept was to have three different doughs plaited together to form a whole: dark chocolate & chilli, milk chocolate & cardamom and white chocolate and vanilla. I wanted the spiced triple chocolate bread to have detectable flavours, but they needed to be well balanced and not overwhelming. Success! The loaf is delicious just spread with butter and it makes perfect toast. And who needs air fresheners when you can scent the whole house with the fragrance of a spicy bake?
I always use organic flours when baking and like to include at least half wholemeal flour for the additional minerals and roughage it brings. Fast action or instant yeast is a no no as it contains all sorts of additives that I’d rather not have in my bread. I use fresh yeast when I can get it or plain dried yeast instead. This does mean having to mix the yeasts with the liquids first to dissolve them, but that really doesn’t add a great deal of time to proceedings. As it’s #OrganicSeptember, I also used organic chocolate in this triple chocolate bread; most of my spices are organic anyway.
- 3 tsp dried yeast
- 125ml milk (a little more if needed)
- 250g strong wholemeal (I used organic stoneground)
- 250g plain white (I used organic)
- ½ tsp sea salt (I used Cornish sea salt)
- 50g golden caster sugar
- 3 extra large eggs (or 4 medium ones) - I used 3 duck eggs
- 25g white vanilla chocolate - finely grated
- 25g milk chocolate - finely grated
- 25g dark chocolate - finely grated
- 3 cardamom pods - seeds finely ground
- ½ tsp chilli flakes
- 1 tsp sugar
- dash of milk
- Warm the milk to tepid , then add the yeast and stir until dissolved.
- Mix all ingredients, except the spices and chocolate together and knead either by hand or with a machine for 10 minutes.
- Leave to prove until doubled in size.
- Divide the dough into three. Knead the white chocolate into one piece until thoroughly combined, knead the milk chocolate and ground cardamom into another piece and the dark chocolate and chilli into the third piece.
- Roll each piece into long strips, plait them and coil or form into a circle. I placed mine in a bundt mould, but the dough can be left free standing on a lined baking sheet.
- Cover and leave to rise until doubled in size.
- Bake at 200℃ for about 45 minutes or until the bottom of the loaf sounds hollow when tapped and the top is nicely browned without being burnt. Turn out onto a wire rack to cool.
- If using the glaze, heat the milk and stir in the sugar until dissolved. Brush over the hot loaf.
- Preparation time does not include proving times.
- Place a small tray of water in the oven along with the bread to create some steam, which will help the bread rise.
This triple chocolate bread is one of several recipes I hope to post as part of #OrganicSeptember, which is all about making small changes this year.
Other #OrganicSeptember recipes from fellow food bloggers you might like
- Miso muffins with kale, carrot and courgette via Tin and Thyme
- Nectarine tartine with lemony labne via Natural Kitchen Adventures
- Smoky pepper dip via Rough Measures