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Chocolate Marble bread

Baking is stress booster for me! Last year during lockdown started baking breads at home and now have got a good hang over it after a lot of practice! Sharing my simple recipe which you can try and make healthy chocolate marble bread at home!

  • Prep time:
  • 1hrs 30mins
  • cook time:
  • 40mins
  • serves:
  • 6-7

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Vegetarian

Level : Moderate

Cuisine : European

Course : Breakfast

Tags

  • #AnAajWeek3
Ingredients

Ingredients For Chocolate Marble bread

Methods
  • 1. Mix the chiroti rava (semolina), sugar, salt and instant yeast in a big mixing bowl. Add milk and mix well.
  • 2. Now using the dough kneading rods of hand beater knead the dough by gradually adding lukewarm water.
  • 3. After kneading for 2-3 minutes, sprinkle little olive oil and continue to knead. After kneading for 6-8 minutes, the dough would be very soft, elastic and supple. (If you are kneading with hands then it might take a little longer, about 10-12 minutes)
  • 4. Divide the dough roughly into two parts. Keep one part in an oiled bowl and cover it and keep it in a warm place.
  • 5. Take the remaining part of the dough and add the cocoa powder to it. Add a little water and knead the dough with your hands till the cocoa powder mixes well.
  • 6. Keep this brown coloured dough in an oiled bowl and cover it and keep that also in a warm place.
  • 7. Allow both the dough to double in size. In cold weather, it might take longer time to double.
  • 8. Do not see the time, check when the dough doubles in size. Once the dough is doubled, take it out on the counter and knead it for a minute separately.
  • 9. Now take the white dough and flatten it with a rolling pin as thin as possible. Apply cling wrap on the chopping board so that the dough doesn't stick to the board.
  • 10. Now apply water on the white dough and flatten the chocolate dough on it.
  • 11. Once both are of the same size apply water on it and start rolling tightly from one of the ends. Pinch the dough properly so there are no air gaps.
  • 12. Take a 9 by 4 by 4 tin and grease the tin and the lid nicely. Place the shaped log into the bread tin and press it evenly.
  • 13. Cover and allow the dough to almost rise till the brim of the tin. Meanwhile preheat the oven at around 200 degree Celsius for at least 10 minutes.
  • 14. Bake the tin with the lid fully covered and bake for 25 minutes. Now remove the lid give brushing with milk on top layer and bake for 15 minutes more.
  • 15. Remove the tin from the oven and wait for 3-4 minutes.
  • 16. Transfer the bread onto a wire rack and cool completely for 3-4 hours or preferably overnight.
  • 17. Slice it thinly with a long serated knife.
  • 18. Serve it with soften butter. You can toast it with little butter and enjoy it in toast form!
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