snowy mountain

Chocolate Bread

One of my friends asked for a chocolate bread recipe, and after some back and forth about chocolate bread vs. chocolate banana bread, I decided to do both (here is the Chocolate Banana Bread, and here is also Chocolate Zucchini Bread). I was so pleasantly surprised to like this chocolate yeast bread though! It took a few tries, but this is a real keeper. The first loaf was gone in two days (fueled some climbing on the bike too…multiple weeks in a row).

For bread, I really recommend buying a scale (I know, I was skeptical at first too…). But it really helps, especially when starting out, because you will learn the different dough textures.

This bread can take as little as 6 hours to make, or as long as a day (if you let it partially rise in the refrigerator to slow down the process). Adjust it to your scheduling needs, and don’t worry about exact times too much!

“Stretching” dough means pulling up the edges and pushing them towards the center, rotating the bowl as you go to do it in about 5 sections. (Feel free to slightly wet your hand before doing it to prevent stickiness.) This is a demonstration of stretching while incorporating the chocolate chips:

Total time: 6-8 hours. Makes 1 loaf.

Materials: 1 mixing bowl; measuring vessels; loaf pan. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • 1 packet (7 grams) active dry yeast (such as Red Star)
  • 60 grams (¼ cup) warm water
  • 120 grams (½ cup) warm milk
  • 4 tbsp cocoa powder
  • Pinch espresso powder
  • 4 tbsp granulated sugar
  • 220 grams (~1 ¾ cups) all purpose flour
  • ½ tsp salt
  • Chocolate chips



  1. Warm 120 grams (½ cup) milk with 4 tbsp cocoa powder and pinch espresso powder in the microwave. Stir, and add 4 tbsp granulated sugar. Let this cool at least 30 minutes (may speed up the process by placing in the freezer for some time).
  2. In a large bowl, combine 1 packet (7 grams) active dry yeast with 60 grams (¼ cup) warm water.
  3. When the cocoa mixture is cooled, add that to the yeast (if the cocoa is too hot it will kill the yeast). Then slowly add in 220 grams (~1 ¾ cups) of all purpose flour along with ½ tsp salt using a wooden spoon and maybe your hands.
  4. Cover and let rise in a warm room for 3 hours, stretching it occasionally if you are available.


  1. Stretch the dough a few times, incorporating the chocolate chips (see above video demonstration).
  2. Cover and let rise at room temperature another hour or so.
  3. Preheat the oven to 400˚F and butter a loaf pan.
  4. Transfer dough to the loaf pan, score the top if desired with a sharp knife or razor, and bake for ~30 minutes.

Greetings from our kitchen!

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