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Close up of Chocolate Bread with slice cut out of it and served on a plate in the background
55Total Time
25Prep Time
30Bake Time
A little effort

Chocolate bread

2 Reviews

About the bake

A lovely rich, sweet bread with chunks of chocolate inside. Bake this chocolate bread in a savarin ring mould for an impressive shape to the baked bread.

55Total Time
25Prep Time
30Bake Time
A little effort


  1. Step 1:

    Melt 75g of the chocolate and all the butter together.

  2. Step 2:

    Place the flour, sugar, salt, cocoa powder, yeast and warm water into a mixer with a dough hook attached or into a mixing bowl.

  3. Step 3:

    Add the melted chocolate butter and mix to a soft dough. Knead for 5 minutes (or 10 minutes if you are kneading by hand).

  4. Step 4:

    Chop the remaining chocolate into smallish chunks. Knead the dough on a lightly floured board for 10 minutes, kneading the chocolate into the dough at the end.

  5. Step 5:

    Shape the dough into a sausage and place into a greased savarin tin (21cm/9” diameter).

  6. Step 6:

    Leave to prove until double in size. Preheat the oven to 190°C (fan 170°C, gas mark 5).

  7. Step 7:

    Bake for 30 minutes.


    • 200g Plain chocolate (70% cocoa)
    • 25g Butter
    • 350g Very strong wholemeal bread flour
    • 50g Billington's Unrefined Light Muscovado Sugar
    • 1 tsp Salt
    • 2 tbsp Cocoa powder (sieved)
    • 1.5 tsp Easy bake yeast
    • 250ml Warm water

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