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Woman holding a loaf of soft chocolate sandwich bread made with fresh milled hard white wheat flour

Soft Chocolate Sandwich Bread (Fresh Milled Flour)

A soft, lightly sweet chocolate sandwich bread made with fresh milled hard white wheat flour, cocoa powder, honey, and mini chocolate chips. Perfect for sandwiches, toast, or eating warm from the oven.
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Servings: 12 slices
Ingredients Method Video

Ingredients
  

  • 1 cup warm water
  • 1/4 cup honey
  • 1 1/2 tbsp olive oil or avocado oil
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1 tbsp suchanat or brown sugar
  • 5 cups fresh milled hard white wheat
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp salt
  • 2 tsp tsp active dry yeast
  • 3/4 cup mini chocolate chips

Method
 

  1. Mix wet ingredients: In a bowl combine warm water, honey, oil, egg, vanilla, and brown sugar. Whisk until smooth.
  2. Add dry ingredients: Add flour, cocoa powder, salt, and yeast. Mix until a shaggy dough forms. 3. Rest the dough: Let the dough rest for 10 minutes so the fresh■milled flour can fully hydrate.
  3. Knead: Knead 8–10 minutes by hand (or 6–7 minutes in a mixer) until the dough is smooth and slightly tacky. My Kitchenaid mixer took about 25 minutes. Oh! During this process I added 2 more cups of flour , ½ cup at a time. You can see the video here
  4. Add chocolate chips: Flatten dough slightly and knead the chips in briefly until evenly distributed. 6. First rise: Place dough in a lightly greased bowl. Cover and let rise 60–75 minutes until doubled. 7. Shape: Shape into a loaf and place in a greased loaf pan.
  5. Second rise: Let rise 30–45 minutes until the dough is about 1 inch above the pan. 9. Bake: Bake at 350°F (175°C) for 30–35 minutes.
  6. Doneness: Bread should reach an internal temperature of about 190–195°F. 11. Cool: Let cool in the pan 10 minutes, then remove and cool at least 30 minutes before slicing.