Milk Chocolate Hearth Bread

Milk Chocolate Hearth Bread

This is a simple and fluffy chocolate hearth bread (a rustic hard-crust type bread). Please feel free to change it up by adding in chocolate and nuts.

Ingredients: 2 servings

○Bread (strong) flour
○Cake flour
20 g
○Milk (cooled down after luke warmed)
30 g
○Sugarless cocoa powder
○Skim milk
3 g
Unsalted butter
15 g
Instant dry yeast
1 teaspoon
Strong bread flour
as needed
Chocolate chips/nuts etc.
As desired


1. Place the dry yeast into the designated spot in the bread case, and rise for the first time. Add in the butter 7 minutes from the time the kneading starts.
2. Take the dough out after the first rising, divide into 2 equal portions, and roll them up. Cover with a wet cloth to keep them from drying out, and let sit for 10 minutes.
3. Stretch out the dough while releasing the gas, fold 1/4 of the way on both sides, and roll it up from the front. (Add in chocolate chips etc at this stage if you are going to.)
4. Roll them around and shape them into a tube shape (like a sea cucumber). Tightly seal the overlap. Cover with a wet cloth in a warm place to rise for the the second time.
5. Start preheating the oven to 200°C. Sprinkle the dough with bread flour if you like after it's done rising, and cut 5 slits.
6. Lower the oven to 180°C, bake for 20 minutes, and it's done.

Story Behind this Recipe

I wanted to eat a chocolate version of the Milk Hearth Bread (Recipe ID: 1133073). I adjusted the recipe so that it would work with cocoa powder, which tends to dry out the dough.