Dairy Free Chocolate Bread Very Moist and Fluffy
We may earn a commission from recommended products, at no extra cost to you. See Disclosure.
INGREDIENTS
Dough:
Filling:
- 26.5 ounces/750 grams dairy free chocolate spread
Brush:
- 1 egg
Sugar syrup:
- 1 cup/240 milliliters water
- ½ cup/100 grams sugar
INSTRUCTIONS
- In a mixer bowl, combine all the dough ingredients except the salt. Add the flour, yeast, sugar, eggs, oil, and water. Attach the dough hook and knead at medium speed. After 5 minutes, add the salt and continue kneading until the dough is smooth, slightly sticky, and pulls away from the sides of the bowl.
- Transfer the dough to a greased bowl, cover it, and let it rise at room temperature until it doubles in size, or refrigerate overnight.
- Once the dough has risen, flour your work surface and place the dough on it. Divide the dough into four portions. Roll each portion into a thin rectangle, spread an even and generous layer of chocolate spread, and roll it into a log. Cut the log lengthwise and twist it into a spiral.
- Place the twisted log into a loaf pan lined with parchment paper and let it rise at room temperature until it doubles in size. Repeat with the remaining dough.
- Preheat the oven to 350°F (175°C).
- Once the loaves have doubled in size, gently brush them with the egg and bake for 30 to 35 minutes, or until the tops are golden brown.
- While the cakes are baking, prepare the sugar syrup. In a small saucepan, combine the water and sugar, bring to a boil over medium heat, then remove from heat.
- Once the cakes are out of the oven, generously brush them with the sugar syrup. Allow them to cool and set. You can enjoy the cake warm, but it’s best to wait until it has fully cooled to prevent it from falling apart when sliced.
- The cake can be stored in an airtight container at room temperature for up to four days.
MY NOTES
FAQ
Can I make this chocolate bread ahead of time?
Yes, you can make this chocolate bread ahead of time. After baking, let it cool completely, then store it in an airtight container at room temperature for up to four days. If you need to keep it longer, you can freeze the bread. Wrap each loaf tightly in plastic wrap and place it in a freezer-safe bag. It will stay fresh in the freezer for up to two months. When you’re ready to enjoy the chocolate bread, let it thaw at room temperature or warm it in the oven for a few minutes.
Can I use a different filling instead of chocolate spread?
Absolutely! This bread is versatile, and you can use various fillings to suit your taste. Some popular alternatives include cinnamon sugar, fruit preserves, nut butter, or even a savory filling like pesto. The key is to use a spread that’s not too wet, as too much moisture can make the dough soggy and affect the final texture. Experiment with different flavors to create your own unique version of this delicious bread.
How can I ensure my dough rises properly?
To ensure your dough rises properly, use fresh yeast and knead the dough until it’s smooth and elastic. The dough should be slightly sticky but not too wet. Let it rise in a warm, draft-free area. If your kitchen is cool, you can create a warm environment by placing the dough in an oven with the light on or near a warm stove. Cover the dough with a damp cloth or plastic wrap to keep it from drying out. Patience is key; let the dough rise until it doubles in size.
Can I make this chocolate bread without a mixer?
You can make this chocolate bread without a mixer, though it will require more effort. To do so, mix the ingredients in a large bowl using a wooden spoon or your hands. Once combined, turn the dough out onto a floured surface and knead it by hand for about 10-15 minutes until it becomes smooth, elastic, and slightly sticky. The kneading process is essential for developing the gluten in the dough, which gives the chocolate bread its structure and texture. Make sure to give it enough time to rise before shaping and baking.
How do I prevent my chocolate bread from becoming dry?
To prevent your chocolate bread from becoming dry, avoid overbaking. Check the bread a few minutes before the recommended baking time. If the top is golden brown and a toothpick inserted into the center comes out clean, it’s done. Additionally, using the right amount of fat (oil) and sugar in the dough helps keep it moist. Once baked, brushing the loaves with sugar syrup not only adds sweetness but also locks in moisture. Store the chocolate bread in an airtight container to retain its freshness for several days.
Can I use whole wheat flour instead of all purpose flour?
You can substitute whole wheat flour for all purpose flour in this chocolate bread recipe, but it will affect the texture and flavor. Whole wheat flour is denser and has a stronger, nuttier taste. When substituting, consider using a 50/50 mix of whole wheat and all-purpose flour to maintain a lighter texture. You may also need to add a bit more water, as whole wheat flour absorbs more liquid. The dough might take longer to rise due to the lower gluten content. The final chocolate bread will be heartier and more wholesome but slightly less fluffy.
Why is my chocolate bread not rising as expected?
If your chocolate bread isn’t rising as expected, several factors could be at play. First, check the yeast. If it’s expired or wasn’t properly activated, it won’t work well. The water temperature is also crucial; it should be lukewarm (about 110°F or 43°C). If it’s too hot, it can kill the yeast; if too cold, it won’t activate. Additionally, make sure the dough is placed in a warm, draft-free area to rise. Finally, ensure you’ve kneaded the dough long enough to develop the gluten, which is essential for a good rise.
How do I prevent the filling from leaking out during baking?
To prevent the filling from leaking out during the baking of this wonderful chocolate bread, be sure to seal the edges of the dough tightly after spreading the filling and rolling it into a log. Pinch the seams firmly together and tuck the ends underneath the loaf. When cutting the rolled dough lengthwise to twist it, work gently to avoid squeezing out the filling. Additionally, don’t overfill the dough, as too much filling can cause it to ooze out. Baking the chocolate bread in a loaf pan helps contain any minor leaks and ensures the bread holds its shape.
Can I make this chocolate bread gluten free?
Making this chocolate bread gluten free is challenging, as the gluten in wheat flour provides the structure and elasticity necessary for the dough. However, you can experiment with gluten-free flour blends that are specifically formulated for baking yeast breads. These blends usually contain a mix of rice flour, tapioca starch, and other ingredients that mimic the properties of gluten. You may need to add a binding agent like xanthan gum to help the dough hold together. Keep in mind that gluten free doughs often have a different texture and may require adjustments in the liquid content.
How do I store the chocolate bread to keep it fresh?
To keep your chocolate bread fresh, allow it to cool completely after baking. Once cool, store it in an airtight container or wrap it tightly in plastic wrap to prevent it from drying out. Keep the bread at room temperature, where it will stay fresh for up to four days. If you need to store it longer, you can freeze the bread. Wrap each loaf in plastic wrap and place it in a freezer-safe bag. The chocolate bread will keep in the freezer for up to two months. Thaw it at room temperature before serving.
How do I make the dough easier to work with?
If your dough is too sticky or difficult to handle, lightly flour your work surface and hands to make it easier to work with. However, avoid adding too much flour, as this can make the dough dry and tough. If the dough is still too sticky, you can refrigerate it for about 30 minutes to firm it up before rolling it out. Additionally, make sure the dough has been kneaded properly, which will help develop the gluten and give the dough a smoother, more elastic texture, making it easier to shape.
What can I do if my chocolate bread comes out too dense?
If your chocolate bread turns out too dense, it could be due to several factors. Under-kneading the dough may result in insufficient gluten development, leading to a dense texture. Make sure to knead the dough until it’s smooth and elastic. Additionally, ensure that the yeast is fresh and properly activated, and that the dough has been given enough time to rise until it doubles in size. Overcrowding the bread pan or underbaking can also contribute to density. To improve texture, consider allowing for a second rise after shaping the dough before baking.
Can I add nuts to this chocolate bread?
Yes, you can add nuts, dried fruit, or other mix-ins to the chocolate bread to customize the flavor and texture. Chopped nuts, such as almonds, hazelnuts, or walnuts, work well with chocolate filling and add a pleasant crunch. You can also incorporate dried fruits like raisins or cranberries for added sweetness. When adding mix-ins, sprinkle them evenly over the chocolate spread before rolling the dough into a log. Be mindful of the quantity; too many add-ins can make the dough difficult to roll and may affect the final texture of the chocolate bread.
Why is the bottom of my chocolate bread burning?
If the bottom of your chocolate bread is burning before the top is fully baked, it could be due to your oven’s heat distribution or the type of baking pan you’re using. To prevent this, try using a light-colored or glass loaf pan, which absorbs less heat than darker pans. You can also place the loaf pan on a baking sheet or position it on a higher oven rack to reduce direct heat on the bottom. If your oven has hot spots, consider rotating the pan halfway through baking. Monitoring the bread closely during the final minutes of baking can also help.
Can I make this chocolate bread vegan?
You can make this chocolate bread vegan by substituting the eggs and using plant-based ingredients. For the dough, replace the eggs with a flaxseed or chia seed mixture (1 tablespoon of ground seeds mixed with 3 tablespoons of water per egg) or use a commercial egg replacer. Ensure that the chocolate spread is vegan, and replace the egg wash with a plant-based milk or a mixture of maple syrup and water for a glossy finish. These adjustments will slightly alter the texture, but the chocolate bread should still be delicious and suitable for a vegan diet.
