Triple Chocolate Bread Loaf – Spicy, Twisty & Delicious
An enriched bread dough flavoured with three different chocolates and three spices. The triple chocolate bread loaf is then plaited and shaped to form a twisty round loaf.
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.
Chocolate Bread
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.
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?
Organic Bread
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 yeast with the liquids first to dissolve it, 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.
Other #OrganicSeptember Recipes 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
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this spiced triple chocolate bread loaf, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Triple Chocolate Bread. PIN IT.
Spiced Triple Chocolate Bread – The Recipe
Spiced Triple Chocolate Bread Loaf
Ingredients
- 3 tsp dried yeast
- 125 ml milk a little more if needed
- 250 g strong wholemeal flour I used organic stoneground
- 250 g plain flour I used organic
- ½ tsp sea salt I used Cornish sea salt
- 50 g golden caster sugar
- 3 extra large eggs or 4 medium ones I used 3 duck eggs
- 25 g white vanilla chocolate - finely grated
- 25 g milk chocolate - finely grated
- 25 g dark chocolate - finely grated
- 3 cardamom pods - seeds finely ground
- ½ tsp chilli flakes
Optional glaze
- 1 tsp sugar
- dash of milk
Instructions
- 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.
Notes
Nutrition
Linkies
Once again, I’m joining in with this week’s Great Bloggers Bake Off 2016, #GBBOBloggers2016 hosted by Mummy Mishaps.
This chocolate yeast loaf is one of several recipes I hope to post as part of #OrganicSeptember, which is all about making small changes this year.
Jacqueline Meldrum
10th September 2016 at 12:46 pmI saw this on facebook and was drooling over it. You managed it better than most of the contestants on GBBO. Nice loaf!
Choclette
12th September 2016 at 9:40 amAh thanks Jac, I’m not sure the judges would be so generous. I was quite pleased with the end result, but I did have a lot more time than the GBBO contestants.
Lucy Parissi
10th September 2016 at 1:01 pmChocolate bread is not an easy beast but you have done an amazing job! Would have loved to taste this – though the chocolate chilli lime one sounds amazing too.
Choclette
12th September 2016 at 9:38 amThanks Lucy. The hardest part was kneading the chocolates into the dough. I would have liked a more polished look, but I’m very happy with the flavours and texture. Must make that chilli lime bread again!
Gina
10th September 2016 at 3:36 pmThis looks so good… I just wish I like chocolate in bread!
Choclette
12th September 2016 at 9:36 amHahaha Gina. You’re missing a trick. The bread has a nice combination of flavours and isn’t too chocolatey nor too sweet.
Janice Pattie
10th September 2016 at 6:14 pmYour bread sounds absolutely delectable and definitely worthy of star baker – a perfect signature bake for a chocolate lover.
Choclette
12th September 2016 at 9:35 amAh thanks Janice. I’m really enjoying getting a different flavour combination in every mouthful. It’s a bit of a faff to make, but definitely worth it for special occasions.
Cathy Glynn
10th September 2016 at 8:19 pmAnother fabulous bake it looks perfect x
Choclette
12th September 2016 at 9:34 amThanks very much Cathy. I just couldn’t help but take part in this one.
Jenny Paulin
10th September 2016 at 11:18 pmwhat a lovely looking loaf – i love the three flavoured doughs intertwined with each other to make such a neat (and tasty!) loaf, which looks so inviting when sliced. I would love to try a slice with some of that butter spread on it
Thank you for linking up x
Choclette
12th September 2016 at 9:32 amThanks Jenny. I’ve just had a couple of slices toasted for a late breakfast and I really like getting a different flavour combination in every mouthful.
Mandy
11th September 2016 at 7:13 pmThis looks gorgeous, I think you’d have won the challenge if you’d made this on the show!
Choclette
12th September 2016 at 9:25 amHahaha, thank you Mandy. I don’t think my bread would be polished enough for the GBBO judges, but it sure tastes good.
Kate - gluten free alchemist
11th September 2016 at 8:36 pmGreat job Choclette! Looks fab and I’m loving the flavour combinations. Star baker for you!!!! xx
Choclette
12th September 2016 at 9:24 amAh thanks Kate. I’m actually eating some now, toasted, as a late breakfast. It really is very good 🙂
Nayna Kanabar
11th September 2016 at 10:20 pmI love the look and sound of this bread. It looks delicious.
Choclette
12th September 2016 at 9:14 amThanks Nayna, it’s a really nice bread. Not too sweet and it makes perfect toast. And you’ve just reminded me to go and make some now 🙂
Phil in the Kitchen
12th September 2016 at 12:02 amI really enjoy a chocolate bread and yet I don’t think I’ve eaten one for years. I’m missing out. This looks lovely – 3 chocolates are going to be better than 1.
Choclette
12th September 2016 at 9:11 amBut of course Phil, the more chocolate the better. I find I’m not getting nearly enough these days 😉
Angie@Angie's Recipes
12th September 2016 at 10:28 amSuch a professionally baked braided bread! Good job, Choclette.
Choclette
14th September 2016 at 4:40 pmThank you Angie, that’s praise indeed.
Rebecca @ Strength and Sunshine
12th September 2016 at 11:32 amTriple chocolate….that’s I’ll I like to hear 😉
Jacqui Bellefontaine
12th September 2016 at 12:08 pmThree types of chocolate, now thats showing off! but i love it what a great idea.
Choclette
14th September 2016 at 4:37 pmWell there’s no fun to be had if you can’t show off occasionally Jacqui 😉
Lucy
12th September 2016 at 9:28 pmUntil I read your recipe I didn’t realise each strand had a different flavour, what a marvellous idea! using grated choolate is a great way to get the flavour in and I must try it!
Choclette
14th September 2016 at 4:35 pmThanks Lucy. I do like to get my flavours into things and spice and chocolate can make for great combinations.
Becca @ Amuse Your Bouche
12th September 2016 at 9:35 pmI’m so impressed by your loaf! It looks so impressive, and I LOVE the flavour combinations you chose!
Choclette
14th September 2016 at 4:33 pmThanks Becca. It was a grand loaf but sadly long gone now.
Johanna @ Green Gourmet Giraffe
13th September 2016 at 1:31 amThis looks so creative and amazing and I want it just coming out of my oven smelling wondrous and tempting. All the creative bread baking makes me want to experiment with my bread
Choclette
14th September 2016 at 4:33 pmThanks Johanna. You’re so creative and always experimenting with everything. Go for it.
Ceri Jones
13th September 2016 at 9:48 amA fantastic loaf, looks brilliant and i love that you always incorporate wholemeal flours too – fantastic!
Choclette
14th September 2016 at 4:31 pmThanks Ceri. I grew up on a whole food diet, so started my baking life with wholemeal flour.
Shell Louise
14th September 2016 at 4:59 pmI loved ‘spiced’ anything, especially at this time of year, as autumn is (supposed!) to be moving in (it’s roasting here in Lincoln today and we have all doors open and fans on!). It sounds delicious 🙂
Choclette
14th September 2016 at 8:58 pmHaha, you just can’t tell with our weird and changeable weather. We had flash flooding here in Cornwall yesterday, some of it was really bad. Thanks, it’s a tasty bread and makes fab toast too.
Caroline
16th September 2016 at 10:42 amI just love cardamom in any baking and I love the creative way you have made this bake – I would certainly love a slice or two right now!
Choclette
16th September 2016 at 9:16 pmThanks Caroline. I use cardamom in baking a lot, it works so well – and chocolate of course 😉