Cocoa and chocolate bread

Here's a recipe that will please everyone who loves baking. With this recipe, your dark chocolate bread should have an intense chocolate flavour, a crunchy crust and perfectly mellow crumb inside. The chocolate chips give it a lovely snap and nice chocolate bite. Great for breakfast and afternoon delights. And do you know what's best about this recipe? That heavenly scent of baked chocolate that fills the entire kitchen.

Level:: Easy

500 g

water
3

whole egg(s)
40 g

yeast
100 g

sugar
125 g

Callebaut Cocoa - Cocoa powder 22/24 - 1kg Bag
500 g

white flour
500 g

whole wheat flour
15 g

salt
100 g

butter

Mix in the spiral kneader (without the butter and the Chocolate Chunks):
1. 3 min. at speed 1.
2. Add the butter.
3. 6 min. at speed 2.
Leave to rise for 1/2 hour.

500 g

Callebaut Bake Stable Chocolate - Dark Chunks M - 10kg Box

Add the chocolate chunks. Fold in and divide in pieces of 400 g. Boll up the dough and put in wooden baking trays covered with baking paper. Leave to rise for 1 hour.

Brush the top with beaten egg and make a cut in the top. Bake for 25 min. at 190-200°C.