My latest loaf is somewhat akin to a fruit and nut bar in bread form, although the chocolate is subtle and comes from cacao nibs baked into the loaf.
Cacao nibs are little pieces of unrefined chocolate, the main ingredient that is used with the addition of cacao butter, sugar and other ingredients to make bar chocolate. They are hard, crunchy and bitter, with an intense hit of pure chocolate, my little pot came from Hotel Chocolat. The baking somewhat softens and mellows them; I was surprised at just how well this loaf worked.
Delicious thickly spread with speculoos or a black cherry jam for breakfast or at tea time.
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Almond, Raisin and Chocolate Loaf
Almond, Raisin and Chocolate Loaf
Servings: 1 medium loaf
Ingredients
- 300 ml warm water
- 1 heaped tsp yeast (dried active – I used the one for hand baking)
- 300 g strong white flour
- 175 g strong brown bread flour
- 1 tsp salt
- 1 tbs oil – olive / rapeseed / hemp etc.
- Generous handful raisins
- Generous handful almonds - roughly chopped
- Heaped tbs cacao nibs - or coursely grated chocolate
Instructions
- Pour the water into bowl, add the yeast and swirl to it is dissolved. Add the other ingredients.
- Knead with the dough hook attachment of your mixer on the lowest speed for about 4 minutes until a smooth stretchy dough has formed (if you knead by hand it will take longer).
- Cover with cling film and leave in a warm place for a few hours or in the fridge overnight. It should more than double in size.
- In the morning turn out onto a floured board and gently knock the dough back. Shape the loaf, lace in an oiled and floured 1lb loaf tin. Leave somewhere warm until doubled in size again.
- Place in a preheated oven at GM7 / 220C / 425F and bake for about 40 minutes. For a crustier loaf place a small dish of water in the oven under the loaf.
- When it is done it should turn out of the tin and sound hollow when tapped. It always takes longer to bake than you think it will, so my general rule of thumb is that if you are unsure give it another 5 mins.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Almond, Raisin and Chocolate Loaf
Amount Per Serving (1 loaf)
Calories 1850
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g13%
Sodium 2350mg102%
Potassium 496mg14%
Carbohydrates 356g119%
Fiber 12g50%
Sugar 1g1%
Protein 52g104%
Calcium 71mg7%
Iron 15.5mg86%
* Percent Daily Values are based on a 2000 calorie diet.
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Wow Helen, this is such a delicious sounding loaf! What’s great is that this is something I could make for the children to have after school and I can have some if there’s any left. One of my have all time favourite loaves is hazelnut, rosemary & raisin. Almond, raisin & cacao nibs may just be up there now!
I also have my eye on that tea towel too…..:-)x
Helen
Hazelnut, rosemary and raisin sounds delish Laura. I shall have to try it!
There will be an entire post on the Hope & Greenwood shop soon!
Choclette
Oh Helen, really interested to hear about cocoa nibs and how they softened in the bread. Really nice idea for a chocolatey bread that isn’t sweet. It sounds really delicious with the almonds and raisins too. I’d so love a slice right now – toasted with butter would be good. Thanks for sending this to WSC.
Helen
I am going to experiment again with some chocolate in bread. It was as good toasted as it was fresh.
bakingaddict
wow this looks and sounds amazing. I like the addition of chocolate to the loaf – I really should start baking my own bread!
Helen
Do try making bread. It really is very easy. Do you take par in Fresh from the Oven? One loaf a month so it is not too hard to keep up with.
the caked crusader
I have a bag of cacao nibs in the cupboard tormenting me as I haven’t got a clue how to use them! Thanks for sharing this recipe
Helen
Have a go. I imagine you could bake them into a Danish too?
Jeanne @ CookSister!
I’m fascinated that the nibs softened in the bread – would never have thought to bake with them! The loaf sounds amazing…
Sarah, Maison Cupcake
I echo Jeanne’s comment – I don’t like the bittiness of cacoa nibs usually so I’m very interested to hear they go soft when baked.
Old Fashioned Sweets
I have such a sweet tooth and am always eating traditional sweets but will give this ago as it’s probably a bit healthier!