Ingredients

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Post by: Holly ? Hodgson Mill Blogger

Nope this is not a dessert.  This was my breakfast this morning; a lightly toasted slice of whole wheat bread with dark chocolate chunks and toasted pecans with a smear of whipped cream cheese and fresh raspberries on top.   I ate it all – every last whole wheat crumb.   It was delicious and guilt-free since it’s made with Hodgson Mill White Whole Wheat Flour as well as dark chocolate and pecans- all three falling into the “good for you” category.   It was definitely better for me and even tastier than the doughnut that leaped into my mouth the other morning.  

This bread is great spread with just about anything, although the whipped cream cheese and raspberries are my favorite.   I’ve topped it with peanut butter, strawberry jam, sliced bananas – sometimes all three at the same time.   I don’t think you can go wrong with what you put on this bread.   And because it’s made with protein-packed Hodgson Mill White Whole Wheat, one slice is sufficiently filling and keeps me satisfied until lunch. 

I’ll be honest; yeast bread with chocolate is not something I would ordinarily think of baking.  I know all about breads like babkas and croissants that are filled with it, but I tend to leave chocolate for cookies, cupcakes and other desserts.  My inspiration for this recipe came from a friend of mine, who was enamored with store-bought bread filled with chocolate chunks.  She asked me if I could come up with something similar, but make it healthier.  A bread make-over if you will.   So, into the kitchen I went and out came this version – an artisan loaf that has a pleasing whole wheat flavor with a touch of cocoa and lovely dark chocolate chunks and toasty pecan pieces throughout.   It’s not super sweet, so you won’t feel like you’re eating dessert for breakfast, but it has definitely converted me into believing that chocolate should become a permanent part of my morning routine.

 

 

To get things started, pull together the ingredients and put them in your dough making method of choice – mine being my handy dandy bread machine – and start the dough cycle. The only thing not pictured here is my little box of Hodgson Mill Vital Wheat Gluten.  I didn’t include it in my first attempt at this recipe when I was taking pictures.  That first bread turned out well and was eaten without any problems, but I wanted a little softer texture.  So, I added a tablespoon of vital wheat gluten to my second try and preferred the results in that loaf.   That being said, if you have some Hodgson Mill Vital Wheat Gluten in your pantry, I suggest you use it.  If not, you can still make this bread; just expect the finished loaf to be a little denser.

While the dough is coming together, toast a generous cup of whole pecans in a 350^˚F oven for about 15 minutes. 

Once the toasted pecans have cooled, give them and the dark chocolate a rough chop.  You want these ingredients to stay chunky, so leave them in big pieces.  

When the dough has finished its first rise, turn it out onto a lightly floured pastry mat and knead in the pecans and chocolate chunks.  See my post on Apple Walnut Country Bread for further directions on how to knead in extra ingredients. 

 

Shape the dough into a round boule, slightly flattened, and place it on a cookie sheet that has been sprayed with non-stick cooking spray.  Cover the dough and allow it to rise in a warm spot for an hour and a half or until it has about doubled in size.

Note: whenever I have dough rising, I like to cover it loosely with a large piece of plastic wrap that has been lightly sprayed with cooking spray.  That way I can see the dough’s progress and the plastic isn’t heavy, so the dough can rise without any extra weight on top.  It’s important to give the plastic wrap a good spray, so that the dough doesn’t stick when you peel it off to bake the bread. 

Bake the bread in a 350^˚F oven for about 40 minutes or until it sounds somewhat hollow when you tap it on top.  This is a fairly dense, artisan style bread, so it won’t be quite as hollow sounding as non-whole wheat bread. 

Cool the baked bread on a rack once it comes out of the oven.  It should be ready to slice in about an hour or however long you can stand to wait. 

 

Be happy you left the dark chocolate and pecans in large chunks – just look at them waiting to be eaten in each slice.  I’m hungry all over again. 

 

 

Yep, this Whole Wheat Bread with Dark Chocolate Chunks and Toasted Pecans is my new favorite breakfast.  Give it a try and see what you think.  It’s a great way to start the day – and maybe the middle and end of it, too.  Enjoy! 

 

Whole Wheat Bread with Dark Chocolate Chunks and Toasted Pecans

(Holly’s creation – no adaptations)

• 1 ¾ cup Hodgson Mill White Whole Wheat Flour
• 2 cups Hodgson Mill Best For Bread Flour
• 1 packet or 2 ½ teaspoons of Hodgson Mill Fast Rise Yeast
• 1/3 cup cocoa powder (I used Dutch cocoa)
• 1 Tablespoon Hodgson Mill Vital Wheat Gluten
• ½ cup granulated sugar                 
• ½ teaspoon salt
• 1/3 cup unsalted, softened butter
• 1 large egg, room temperature
• ½ teaspoon vanilla extract
• 1 cup warm milk (I used whole milk)
• 1 generous cup of toasted whole pecans chopped into large pieces
• 1 generous cup dark chocolate chopped into large pieces (I used a chocolate bar that is 70% cacao.)

 

Add the first 11 ingredients, starting with white whole wheat flour and ending with the cup of warm milk, into a bread machine or other dough-making device and start the dough cycle.  Monitor the dough as it’s coming together, adding additional bread flour if necessary.  When the dough is ready, turn it out onto a lightly floured pastry mat or counter top and knead in the toasted pecan pieces and chocolate chunks.  (See my post on Apple Walnut Country Bread for further directions on how to knead in extra ingredients.) Shape the dough into a round boule shape, slightly flattened, and place it on a greased sheet pan.  Cover the dough and allow it to rise in a warm place for approximately 1 hour and 30 minutes or until it has about doubled in size.  Remove cover and bake in a 350^˚F oven for 40 minutes or until the bread sounds somewhat hollow when tapped on top.   Cool on a wire rack.  Serve plain or toasted with toppings of your choice. 

Post by: Holly ? Hodgson Mill Blogger

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Postby: Holly Hodgson Mill Blogger Nope This Is Not A Dessert. This Was My Breakfast This Morning; A Lightly Toasted Slice Of Whole Wheat Bread With Dark Chocolate Chunks And Toasted Pe...

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