Moist Chocolate Bread with Whole Grain Spelt Flour

Name: Moist Chocolate Bread with Whole Grain Spelt Flour
Yield: 9 servings
Cuisine: Deutsche Küche
Ingredients: 200 g whole grain spelt flour; 40 g baking cocoa; 200 ml skimmed milk; 2 eggs (size M); 60 g liquid honey; 10 g baking powder; 80 g dark chocolate (at least 70% cocoa); 1 pinch of salt

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Knuspr-Küche

Ein saftiges und gesundes Schokoladenbrot, das ganz ohne Reue genossen werden kann. Dank Dinkelvollkornmehl und hochwertiger Zartbitterschokolade ist dieser Kuchen nicht nur ballaststoffreich, sondern auch unglaublich aromatisch. Perfekt für ein gesundes Frühstück oder als Snack zum Nachmittagskaffee.

Ingredients

Price per portion:€ 0.42

Ingredients

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Whole grain spelt flour 1kg 200 g Dinkelvollkornmehl

Baking cocoa 40 g Backkakao

Whole milk 200 ml Magermilch

Eggs 10pcs 2 Eier (Größe M)

Honey 60 g flüssiger Honig

Baking powder 10 g Backpulver

Dark chocolate 80 g Zartbitterschokolade (mind. 70 % Kakao)

You probably have at home

Salt PL 1 Prise Salz

Preparation method

Ingredients overview

200 g whole grain spelt flour
40 g baking cocoa
200 ml skimmed milk
2 eggs (size M)
60 g liquid honey
10 g baking powder
80 g dark chocolate (at least 70% cocoa)
1 pinch of salt

Preheat the oven to 180 °C top/bottom heat. Line a loaf pan (approx. 23 cm) with parchment paper.

In a bowl, whisk all ingredients except the chocolate into a smooth batter. Coarsely chop the dark chocolate and fold it into the batter.

Pour the batter into the prepared pan and bake in the preheated oven at 180–190 °C for approx. 45–50 minutes. After baking, let it cool in the pan for about 20 minutes, then remove and let cool completely on a cooling rack. Cut into 9 slices and serve.