Home > Chocolate Breads > Chocolate Raisin Bread

by Rod
(Dallas, TX)

The final days of summer, blessed with cool breezes and needed rain, inspired this “quick bread” recipe that substitutes yeast for baking powder and baking soda. The wooden-spoon-kneaded moist dough is then dropped by the spoonful into a floured loaf pan for just one rise. To enrich chocolate flavor, add 2/3 cup semi-sweet chocolate morsels to completed dough. Serve with butter, cream cheese, or chocolate spread.

 

Chocolate Raisin Bread

Ingredients: (more listed in Proof)​
2/3 cup light oat bran
1 cup spelt flour
1 1/3 cups bread flour
1/3 cup natural cocoa
1/2 tsp. cinnamon
3/4 tsp. salt
1 1/3 cups dark raisins, briefly soaked
1 1/3 cups chopped walnuts (optional)
1/4 cup bread flour to coat loaf pan

Proof: (15 min.)​
1 1/3 cups warm water
2 1/2 tsp. active dry yeast, divided
1/4 cup dark brown sugar, packed
1/4 cup bread flour
1/3 cup applesauce
2 tbsp. virgin olive oil

Directions: (makes one medium loaf)

Soak dark raisins in hot water 5 min., then drain well and set aside.

Lightly oil a 2 qt. loaf pan or square baking dish, then sprinkle with flour; tap pan to remove excess flour.

In a medium bowl, create a Proof by combining warm water, 2 tsp dry yeast, brown sugar, and bread flour. Stir well, then cover and allow to set 15 min. in a warm place.

In a large bowl, combine oat bran, spelt flour, bread flour, cocoa, cinnamon, and salt; cover and set aside.

When Proof has set 15 min., add remaining 1/2 tsp dry yeast, applesauce, and olive oil; stir to combine.

Pour into flour mixture, stir well, then beat 5 min. with a large wooden spoon. Spread chopped walnuts and soaked raisins over dough, then fold in and distribute evenly. Drop spoonsful of dough into floured loaf pan, allowing dough to settle naturally; let rise 45 min. in a warm place. ​
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10 min. before baking, turn on oven to 350 degrees; when hot, bake prepared dough about 45 min.

Serve while warm, then refrigerate any remaining bread in a covered container or plastic bag.

Notes:
1) Increase cocoa by 1-2 tbsp for more chocolate flavor.
2) Serve with chocolate yogurt: combine 1 cup nonfat plain yogurt, 2 tbsp natural cocoa, and 1 tbsp sugar; mix well and refrigerate until use.
3) Also tasty with chopped dried prunes or dates instead of raisins.