Chocolate Chilli Lime Bread

5 from 1 vote

Chocolate Chilli Lime Bread

Fancy a loaf with a fresh and zesty zing? This chocolate chilli lime bread is just that. It's a savoury yeasted bread, with little punctuations of dark chocolate to question your taste buds. The chilli provides flavour and a little heat, but not too much. Delicious spread with butter or try it as an accompaniment to a chilli san carne stew.

Prep Time15

Cook Time20

Resting Time50

Course: Accompaniment, Lunch, Picnics

Cuisine: British

Keyword: bread, chillies, dark chocolate, lime, wholemeal spelt flour

Servings: slices

Calories: 192kcal

Author: Choclette @ Tin and Thyme

Ingredients

450 g wholemeal spelt flour
1 tsp sea salt
25 g soft brown sugar
10 g instant yeast / fast action / easy bake (I used 9g organic yeast mix)
½ tsp dried chilli flakes
100 g dark chocolate roughly chopped (I used 70%)
1 lime
50 ml olive oil

Metric - US Customary

Instructions

Measure the flour and place in a bowl along with the salt, sugar and yeast. Ensure the salt and yeast aren't touching as salt kills yeast.
450 g wholemeal spelt flour, 1 tsp sea salt, 25 g soft brown sugar, 10 g instant yeast / fast action / easy bake
Throw in the chilli flakes and chocolate pieces, then finely grate in the lime zest.
½ tsp dried chilli flakes, 100 g dark chocolate, 1 lime
Cut the zested lime into thin slices and then finely chop. Add to the mix.
Make a well in the centre and pour in 275 ml warm water followed by the olive oil. Mix from the inside out until a dough ball starts to form. The mix should be damp, but not wet. If it's too dry add a little more warm water.
50 ml olive oil
Knead by hand for eight minutes or in a stand mixer for five minutes. Spelt doesn't require the same amount of kneading that strong flour does.
Form the dough into a ball put it back into the bowl. Place inside a plastic bag or cover with a plate. Leave in a warm place to rise for about thirty minutes.
Turn out and press into an oiled 900g (2lb) loaf tin. Place the tin back in the bag and leave to rise for a further 20-30 minutes.
Set the oven to 220℃ (200℃ fan, 425℉, Gas 7) and when hot place loaf tin on the bottom shelf and bake for about 20 minutes. Remove the bread from the tin and tap it on on the bottom with your fingers or a wooden spoon. If it sounds hollow this indicates it's done. Leave on a wire rack to cool.

Notes

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition