Wheaten Chocolate Bread
06-101
Group 1
Ingredient
KG
%
Bread Flour
0.610
100.00
Sugar
0.031
5.00
Salt
0.011
1.75
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.006
1.00
ROTITEX
0.024
4.00
DOBRIM NOBRO
0.002
0.40
Cinnamon powder
0.009
1.50
FINO DARK CHOCOLATE CHIPS
0.122
20.00
FINO MEAL BASE
0.061
10.00
APITO CHOCOLATE PASTE
0.012
2.00
Water
0.366
55.00
Total Weight: 1.255
How to do it:
1. Dissolve salt, sugar, Apito Chocolate Paste in water. Soak Fino Meal Base in the mixture. Set aside for 5 minutes.
2. Combine bread flour, Bakels Instant Yeast, Dobrim Nobro, ground cinnamon and mix for 30 seconds.
3. Add the water mixture and mix on low speed for 2 minutes using a spiral mixer.
4. Add Rotitex and mix on high speed until dough is 90% developed (approximately 5 minutes).
5. Add Fino Dark Chocolate Chips and mix on low speed until well-combined.
6. Remove from mixer. Scale at 50g and rest for 5 minutes.
7. Round and place 6 x 50g dough into loaf pans. Brush with melted butter and place 6 x 50g dough on top as the second layer.
8. Proof for 2 hours. Brush top with egg wash.
9. Bake at 180°C for 45-55 minutes.
10. Cool in racks and wrap.
Yield: 2 x 600g loaves
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