Chocolate Bread (Vegan)

This indulgent chocolate loaf is great for a weekend breakfast treat. I've previously made this recipe with eggs and milk, so I thought I'd have a go at a vegan version. Just a word of warning...due to the high sugar content, if you toast this bread, make sure you do so on a low setting, unless you want a burnt offering!

• 2¾ cup white bread flour
• ¼ cup unsweetened cocoa powder
• 1 cup dairy-free milk
• 1 tbsp dairy-free spread or vegetable oil
• 4 tbsp soft brown sugar
• 1 sachet of fast action dried yeast
• ½ tsp salt
• ¼ tsp ground cinnamon (optional)
• 100g/4oz dairy-free chocolate, chopped into chunks

If using a bread maker, put in all ingredients (except the chocolate) and set on the dough setting. 

If making by hand, place the dry ingredients (except the chocolate) in a large bowl. 
Mix in the spread/oil.

Slowly knead in the milk until you have a soft, but not sticky dough. Cover the bowl and leave to prove for 1 hour in a warm place.

Once proved, flatten the dough and knead in the chocolate chunks. 
Place in a well greased loaf tin. Prove for a further 30 minutes.

Bake in a pre-heated oven at 190C/180C Fan/Gas 5/375F for 25-30 minutes. Turn out and cool on a wire rack.

Alternative: Add ½ cup of dried raisins, chopped dried dates or cherries, along with the chocolate.

Suitable for freezing.

Pin It