Chocolate bread with cranberries and walnuts

Baked with our delicious Chill Bill cocoa

Our love of bread is endless and we love trying out new creations. We baked this chocolate bread with walnuts and cranberries using Chill Bill fine flavor cocoa and it turned out incredibly delicious. It’s a simple bread recipe that’s still wonderfully aromatic!

Even though we usually like to experiment with sourdough, we kept it simple with this bread recipe. The “Chill Bill” variety from Becks cocoa is refined with chilli, so it already has a lot of flavor and aroma. We didn’t want to mask this with other flavors. That’s why we opted for a quick bread with a relatively short rising time. We then baked it in a cast-iron pan, so you get a nice crispy crust.

Here is the recipe for you:

12 g fresh yeast
1 tsp sugar beet syrup or honey
320 ml lukewarm water
250 g wheat flour type 405
150 g spelt flour type 1050
100 g rye wholemeal flour
35 g Becks cocoa “Chill Bill”
12 g salt
2 tbsp olive oil
50 g walnuts
50 g dried cranberries

Dissolve the yeast in the warm water together with the sugar beet syrup.
Mix all types of flour, Becks cocoa “Chill Bill” and salt in a large bowl. Pour in the yeast water and knead into a smooth dough using the dough hook on the mixer for 10-15 minutes. Knead in the olive oil.
Cover the dough and leave to rise for 2 hours. Think and fold after 30 and 60 minutes. With moistened hands, pull the dough up from the edge to the center and press firmly so that it gains tension.
At the end of the rising time, flatten the dough into a rectangle on a floured work surface. Spread the walnuts and cranberries on top. Then fold the edges of the dough alternately to the left and right towards the center and press down firmly so that the walnuts and cranberries are enclosed and a long strand of dough is formed. Roll it up and round it. Then flour a proofing basket with rye flour and place the dough in it with the end facing downwards. Leave to rise for a further 30-40 minutes.
In the meantime, preheat a cast-iron pan with a lid in the oven at 250°C top/bottom heat.
Turn the dough out onto a sheet of baking paper, optionally cut crosswise with a sharp knife. Place in the preheated pan using the baking paper.

Bake at 250°C for 10 minutes, then reduce the heat to 210°C and bake the bread for 35-40 minutes. The lid can be removed after 20 minutes so that the bread can brown again.
Leave to cool before slicing. Then serve with butter, goat’s cream cheese or chocolate cream.

Recipe note:

The bread tastes good with both sweet and savory toppings. Our tip: the Dschanduia hazelnut cream from Becks cocoa or fresh goat’s cheese and cress.

Recipe idea and pictures: Heyfoodsister