I’m not sure where the phrase “the best thing since sliced bread” came from. Personally, I’m not a big fan of sliced bread. Give me bakery bread every time. Thick, hearty loves speckled with grains and filled with herbs like rosemary. Have you ever stepped into a shop where they make bread and taken a deep, happy breath? You’re not alone. 🙂
Oh, and as a side note, I do happen to know where the phrase “steal my thunder” comes from. If you don’t know, look it up. It’s pretty good.
So what’s better than a big slice of fresh baked bread, perhaps topped with a smear of peanut butter, jelly, or honey? Well…how about a big ol slice of chocolate bread? Whoa momma. You might write love poems to this bread. Just sayin’.
Now, this lovely bread not only has cocoa powder, but it is also studded with bittersweet chocolate chunks. But, um, it has some whole wheat flour…so can we call it health food? We can? Congratulations to us! We are so awesome and healthy. 🙂
Now, I’m not going to tell you yo business, but I strongly recommend you have this as toast. Because bittersweet chocolate pieces. Because toasting makes them all melty. Because JOY.
I usually make this into two pretty sizable loaves and then freeze one. There’s nothing like munching on your last slice of chocolate bread knowing that there is a whole other loaf ready to be introduced to you.
What if I smeared Nutella on this? Wow. Now I need slice. The chocolate monster inside me is taking over!
Until next time, happy snacking!
(Recipe from Healthy Bread in Five Minutes a Day by Jeff Hertzberg, M.D., and Zoe Francois).
- 2 cups whole wheat flour
- 4 cups unbleached all-purpose flour
- 1 cup cocoa powder
- 1½ tbsp granulated yeast (2 packets)
- 1 tbsp. kosher salt
- ¼ cup vital wheat gluten
- 1 cup lukewarm brewed espresso or strong coffee
- 1¼ cups lukewarm water
- ½ cup neutral-flavored oil
- ¾ cup honey
- 6 ounces bittersweet chocolate, finely chopped
- Egg wash (1 egg beaten with 1 tbsp. water), from brushing the tops of the loaves
- Raw sugar for sprinkling on top
- Whisk together the flours, cocoa powder, yeast salt, and vital wheat gluten in the bowl of a stand mixer.
- Combine the wet ingredients and bittersweet chocolate, then mix into the dry ingredients using the dough hook attachment. If the last little bit of flour won't mix in, incorporate it with your hands.
- Cover the dough loosely, and allow it to rest for two hours or until doubled.
- Refrigerate the dough for at least two hours for easy handling, or up to five days.
- When ready for use, grease an 8½ by 4½ inch nonstick loaf pan.
- Dust the dough with flour and cut off a cantaloupe sized piece (about 2 lbs).
- Form the dough into a ball by stretching all sides downward while turning the dough.
- Stretch the dough ball into an oval and place into the pan.
- Cover loosely and let the dough rest for 1 hour and 45 minutes.
- Thirty minutes before baking time, preheat the oven to 350 F. Make sure a rack is in the center of the oven.
- Just before putting the bread in the oven, brush it with egg wash and sprinkle with raw sugar.
- Bake bread for 45-50 minutes, until firm.
- Remove the bread from the pan and let it cool.
- Makes 2 loaves.