Belgian chocolate bread with Callebaut chocolate

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate

Cacao nibs offer a less sweet, more intense chocolate flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a lower-calorie alternative.

Combine light rye flour, white flour, sugar, general purpose improver, and yeast in a mixer.

Pour in water and mix for about 10-15 minutes until combined.

Add chopped Callebaut dark chocolate discs to the dough and mix until incorporated.

Scale the dough to 350 grams for each piece, aiming for five pieces plus some leftover.

Shape the dough into a square as best as possible.

Let the dough proof for approximately 45 minutes to an hour.

Cut the dough into a 4x4 pattern for better expansion during the final proof.

Return the dough to the prover for an additional 15-20 minutes.

Preheat the oven to between 185°F and 190°F and prepare to steam the bread.

Bake the bread for about 30 minutes, then add a double tray underneath to prevent burning.

Once baked, glaze the bread with syrup and dust with amalay sugar for appearance.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens