The size of this bread is good, just right to have one for breakfast and a bowl of oatmeal. Make 6 each time and finish in 3 days. The combination of fillings is very casual — can be savoury or sweet, but chocolate and walnut is a classic combination. On this basis, I like to add nuts and dried fruits for a healthier approach. On top of that, I also added fragrant cocoa nibs to make it even tastes better!
Cacao nibs, as the name suggests, are actually dried cocoa beans that have been fermented and then crushed. Some are roasted before being sold, some are not. Because it is the raw material used to make chocolate, it has a strong aroma of dark chocolate and nuts.
I opened the package and sniffed, and I felt the aroma of alcohol! If eating cacao nibs raw, it tastes slightly bitter and has a nutty flavour. I like to add it to baking as the chocolate flavour will be more prominent!
Ref. Video Recipe
（タッパで作る簡単パン）クルミとチョコのココアパン
I’ve amended the followings：
- Reduce water content from 190 ml to 170 ml
- Added dried fruits and cacao nibs
- Used less walnuts and chocolate chips
- Hand kneaded for 2 mins
Chocolate Bread with Walnut and Dried Fruits Recipe
Cacao nibs is entirely optional, but its aroma is irresistible so I highly recommend adding it! If you don’t have it, it’s perfectly fine, too! Add some more chocolate chips instead!
Ingredients
Makes 6
- 230 g bread flour
- 20 g cacao powder
- 170 ml warm water
- 1 tsp (4 g) dried yeast
- 1 tbsp (15 g) sugar
- 1 tsp (4 g) salt
- 20 g chocolate chips for baking
- 20 g cacao nibs
- 40 g dried cranberries
- 20 g raisins
- 40 g toasted walnuts, chopped
How to Make
- Mix the flour, salt and sugar in a large bowl. In another container, mix dried yeast with warm water. Pour over the yeast water into the flour, and mix well with a spatula until the dough is smooth.
- Knead the dough until it’s not sticky. I kneaded for around 2 mins only.
- Cover and place in a warm space (the ideal temperature is 27ºC). Let it proof until it doubles the size.
- Scatter the walnuts, dried fruits and cacao nibs into the dough.
- Sprinkle some flour on a work surface, punch down the dough and divide it into 6 portions.
- Shape round and cover with a dry clean cloth, let them proof again until it 1.5 times bigger in size. Meanwhile, preheat oven to 170ºC.
- Bake for 15 mins.
