I like to try new bread recipes since I make bread pretty much every week. Yet sometimes I also like to play with old recipes and see if I can make them better. So far it often didn't work, and hubby laughed at me and gave me his "nice try" look. This time though, I was satisfied the result.
Chocolate Swirl Bread
Ingredients: 8 gr yeast
100 ml warm water 250 gr whole wheat flour
250 gr all-purpose flour
50 gr sugar
40 gr butter
8 gr salt
50-100 ml water
Chocolate: 3 Tbs butter, softened until reaching spreadable stage
1/4 cup ground walnut (or any nuts)
2 Tbs cocoa powder
2 Tbs honey
Mix all of the chocolate filling mixture.
Combine yeast and warm water. Stir and let sit for 15 minutes.
Mix dry ingredients, add yeast mixture, butter, and water until well blended (stop adding water if the dough is sticky enough). Mix until smooth and shiny. Let the dough rise for 10 minutes.
Divide the dough to 2. Roll dough out into a basic rectangular shape. Evenly spread the chocolate filling. Roll up dough and form into 1 loaf. Do the same thing for the other dough.
Place on a greased loaf, seam down. Place the dough in a warm place and allow to double in volume (about 90 minutes). Glaze with egg yolk (if desired) then sprinkle with sesame seeds.
Bake at preheated oven 350 degrees F for 30 to 35 minutes or until golden brown.