Homemade Chocolate Bread

Soft Chocolate Sandwich Bread (Fresh Milled Flour, Yeast)

If you’ve been looking for a way to get your family excited about fresh milled flour, this is it. This soft chocolate sandwich bread is lightly sweet, packed with mini chocolate chips, and made entirely with fresh milled hard white wheat flour. It’s a yeast bread that’s perfect for sandwiches, toast, or eating warm straight from the oven.

The texture is soft and pillowy nothing like the dense whole wheat bread you might be picturing. Fresh milling your flour makes all the difference in flavor and nutrition, and the cocoa and chocolate chips make this loaf disappear fast.

Why Fresh Milled Flour Works So Well in This Bread

Fresh milled hard white wheat has a milder, sweeter flavor than store-bought whole wheat flour. That’s what makes it perfect for chocolate bread it complements the cocoa and honey without any bitterness.

The key is **hydration**. Fresh milled flour absorbs water differently than commercial flour, which is why this recipe includes a 10-minute rest after mixing. This lets the flour fully hydrate before you start kneading, and it’s the reason you get a soft loaf instead of a dry, crumbly one.

If you’re new to fresh milled flour baking, this is one of the most forgiving recipes to start with. The cocoa and chocolate chips are very forgiving with color and texture even if your loaf isn’t picture-perfect, it will taste amazing.

Ingredient Notes

– **Fresh milled hard white wheat flour:** This is the best wheat variety for this bread. Hard white wheat has a mild, slightly sweet flavor that pairs perfectly with chocolate. If you don’t have a grain mill yet, you can substitute store-bought whole wheat flour, but the flavor, nutrition, and texture won’t be the same.

– **Cocoa powder:** Use unsweetened natural cocoa powder (not Dutch-processed). A single tablespoon gives a subtle chocolate flavor and a beautiful brown color without making the bread bitter.

– **Honey:** Honey feeds the yeast and adds natural sweetness. You can substitute maple syrup in equal amounts.

– **Oil:** Either olive oil or avocado oil works. The oil keeps the crumb soft and the bread moist for days.

– **Mini chocolate chips:** Mini chips distribute more evenly than standard-sized chips. You’ll get chocolate in every bite.

How to Make Soft Chocolate Sandwich Bread

Step 1: Mix the Wet Ingredients

In a large mixing bowl, combine the warm water (105–110°F), honey, oil, egg, vanilla extract, and brown sugar. Whisk until everything is smooth and the honey is fully dissolved.

The water temperature matters too hot and you’ll kill the yeast, too cool and the yeast won’t activate. You can use a kitchen thermometer if you have one.

Step 2: Add the Dry Ingredients

Add about 3 cups of fresh milled hard white wheat flour, the cocoa powder, salt, and active dry yeast. Mix until a shaggy dough forms. Don’t worry about it looking rough at this stage that’s exactly what you want.

Step 3: Rest the Dough (Autolyse)

Let the dough rest for **10 minutes**. Do not skip this step. Fresh milled flour needs time to fully absorb the water. This short rest makes the dough much easier to knead and results in a softer finished bread.

Step 4: Knead the Dough

Knead for 8–10 minutes by hand, or 6–7 minutes in a stand mixer with a dough hook. During this process, **add the remaining flour about 1/2 cup at a time** until the dough is smooth and slightly tacky but not sticky.

I used my KitchenAid mixer and it took about 25 minutes total, adding about 2 more cups of flour during the process. Every flour is slightly different, so go by feel rather than exact measurements.

**How to know when it’s done:** The dough should be smooth, pull away from the sides of the bowl, and spring back when you poke it.

Step 5: Add the Chocolate Chips

Flatten the dough slightly on your work surface. Sprinkle the mini chocolate chips over the top and knead them in briefly until they’re evenly distributed throughout the dough. This only takes about 1–2 minutes.

Step 6: First Rise (Bulk Fermentation)

Place the dough in a lightly greased bowl. Cover with a damp towel, shower cap, or plastic wrap. Let it rise for **60–75 minutes** at room temperature until the dough has doubled in size.

Step 7: Shape the Loaf

Gently deflate the dough and shape it into a loaf. Place it seam-side down in a greased standard loaf pan (9×5 inches).

Step 8: Second Rise (Proofing)

Cover the pan and let the dough rise for **30–45 minutes** until it’s about 1 inch above the rim of the loaf pan. Don’t let it over-proof if the dough rises too far above the pan, it may collapse in the oven.

Step 9: Bake

Preheat your oven to **350°F (175°C)**. Bake for **30–35 minutes** until the top is firm and the bread sounds hollow when you tap it.

For best results, check the internal temperature with a thermometer the bread is done when it reaches **190–195°F** in the center.

Step 10: Cool

Let the bread cool in the pan for **10 minutes**, then remove it from the pan and transfer to a wire rack. Let it cool for at least **30 minutes** before slicing.

I know it’s hard to wait but slicing too early will compress the crumb and make the bread gummy. Trust the process.

Tips for the Best Results

– **Weigh your flour.** Fresh milled flour can vary a lot by volume depending on how coarsely you mill it. Using a kitchen scale gives you the most consistent results.

– **Don’t add all the flour at once.** Start with 3 cups and add more gradually during kneading. You may need more or less depending on your flour and humidity. I ended up adding an additional 2 cups.

– **Watch the dough, not the clock.** Rise times are estimates. In a warm kitchen, the dough may rise faster. In a cool kitchen, it may take longer. Look for the dough to double in size.

– **Use a loaf pan you trust.** A standard 9×5-inch pan works best. If your pan is smaller, the bread will mushroom over the top. If it’s larger, the loaf will be shorter and wider. I love my CAST IRON pans. They don’t have any yucky coatings on them and my bread cooks evenly and doesn’t burn on the bottoms.

How to Store Chocolate Sandwich Bread

– **Room temperature:** Store in a beeswax bread bag or airtight container for up to 3–4 days. The chocolate chips help keep the bread moist.

– **Freezer:** Slice the bread first, then freeze in a single layer on a baking sheet until solid. Transfer to a freezer-safe bag. Store for up to 3 months. Toast individual slices straight from the freezer.

Frequently Asked Questions

Can I use store-bought whole wheat flour instead of fresh milled?

Yes, but the results will be different. Store-bought whole wheat flour has a stronger, more bitter flavor and has lost some of its natural oils and nutrients during processing. Fresh milled hard white wheat produces a milder, sweeter bread with better texture. If this is your first time, I’d encourage you to try it with fresh milled flour you’ll taste the difference.

Can I make this without a grain mill?

Yes you can use store-bought whole wheat flour as a substitute. The texture and flavor won’t be identical, but you’ll still get a delicious chocolate bread. If you’re interested in getting started with fresh milling, I use the Wondermill grain mill and love it.

Why does my fresh milled flour need to rest before kneading?

Fresh milled flour has the full bran, germ, and endosperm intact. The bran is sharp and needs time to soften and absorb water. Without the rest, the bran can cut through gluten strands and give you a denser, tougher bread. Ten minutes of rest solves this.

Can I use Dutch-processed cocoa powder?

I recommend natural unsweetened cocoa powder for this recipe. Dutch-processed cocoa has been treated with an alkalizing agent that changes its acidity, which can slightly affect how the dough rises. Natural cocoa works perfectly here.

Can I add more cocoa powder for a darker chocolate flavor?

You can increase the cocoa to 2 tablespoons, but I wouldn’t go beyond that. Too much cocoa can dry out the dough and make the bread bitter. If you want more chocolate flavor, increase the chocolate chips to 1 cup instead.

Is this bread healthy?

This bread is made with 100% whole grain fresh milled flour, which means you’re getting the full nutritional benefit of the wheat berry fiber, B vitamins, iron, and healthy fats from the germ. The honey and chocolate chips add sweetness, but there’s no refined flour or artificial preservatives. It’s a treat that you can feel good about.

Can I use this for sandwiches?

Absolutely — that’s what it’s designed for. The bread slices cleanly once fully cooled and holds up well with peanut butter, Nutella, cream cheese, or even savory fillings. It also makes incredible toast and French toast.

Watch the Full Video

I walk through this entire recipe step by step in my video, including how I mill the flour and exactly what the dough should look like at every stage. Watch it here:

Youtube Channel

If you’re new to fresh milled flour baking, I also have a beginner-friendly sourdough tutorial that walks you through the basics.

More Fresh Milled Flour Recipes

Looking for more ways to use your grain mill? Check out these recipes:

All my fresh milled flour recipes

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