Homemade Chocolate Bread with White Chocolate Chunks

Soft, rich, and packed with chocolate flavor! This homemade chocolate bread with white chocolate chunks is easy to make and absolutely irresistible.

Prep Time 15

Cook Time 40

rise time 2 30

Total Time 3 25

Course Bread Baking

Cuisine Dutch

Servings slices

Calories 259 kcal

Ingredients you need per step are listed below the step in Italic

Mix the yeast with lukewarm water and 1 teaspoon of sugar. Let it sit for 5 minutes until bubbles form. (No bubbles? Use new yeast.)
2 teaspoons yeast, instant, 1 cup water , 2½ tablespoons dark brown sugar
In a large bowl, mix the flour, cocoa, speculaas spice mix, salt, and remaining brown sugar.
2 ⅔ cups all-purpose flour, ¼ cup Dutch unprocessed cocoa, 1 teaspoon speculaas spice mix, ⅛ teaspoon salt
Pour in the yeast mixture and start kneading. Knead the dough for 10–15 minutes until smooth and elastic. You can do this by hand or with a mixer.
Grease a bowl with oil and place the dough inside. Turn the dough once to coat it with oil. Cover with plastic wrap.
Let the dough rise for 1 hour in a warm place.
Press out the air, then flatten the dough slightly and sprinkle the chopped chocolate over it. Knead gently to mix. Let it rest for 20 minutes.
2½ oz white chocolate
Shape the dough into a half-ball and place it on a baking tray
Cover with greased plastic wrap and let it rise again for 1 hour.
After 30 minutes, preheat the oven to 430 °F or 390 °F.
Bake at 430 °F ( 390 °F) for 10 minutes, then lower the temperature to 380 °F (350 °F) and bake for 30 more minutes.
Remove from the oven and brush with melted butter.
2 tablespoons butter
Let the bread cool before slicing. Enjoy!

1. Can I use dark or milk chocolate instead of white chocolate? Yes! Swap white chocolate for milk or dark chocolate for a different flavor.

2. Variations to Try:

Add ¼ cup of chopped walnuts for extra crunch.
Use a mix of white, milk, and dark chocolate for a layered chocolate experience.
Sprinkle a little cinnamon or nutmeg into the dough for extra warmth.

3. Storage Tips:
Best enjoyed fresh on the same day for ultimate softness.

Room temperature: Store in a bread container for up to 3 days (avoid the fridge).
Freezer: Freeze for up to 2 weeks – warm in the oven at 350 °F (180 °C) before serving.

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