Chocolate strawberry bread

Ingredients

• 250 ml Water (lukewarm, about 35°C to activate yeast)
• 1 tsp Active Dry Yeast (dry, instant or active dry)
• 1 tsp Granulated Sugar (helps activate yeast)
• 1 tsp Salt (fine sea salt)
• 300 g All-Purpose Flour (sifted)
• 150 g Whole Wheat Flour (adds nutty flavor and texture)
• 2 tbsp Cocoa Powder (unsweetened, divided (1 tbsp in dough, 1 tbsp added later))
• 100 g Unsalted Butter (softened; 80 g mixed into dough, remaining 20 g brushed on top before baking)
• 160 g Dried Strawberries (roughly chopped; can substitute with dried cranberries or raisins)

Instructions

1. Activate Yeast

   In a small bowl combine the lukewarm water, 1 tsp dry yeast and 1 tsp sugar. Stir gently and let sit for 5 minutes until foamy.

   Time: PT5M

2. Mix Dry Ingredients

   In a large mixing bowl whisk together the all‑purpose flour, whole‑wheat flour, 1 tsp salt and 1 tbsp cocoa powder.

   Time: PT5M

3. Incorporate Butter

   Add the softened 80 g butter to the dry mixture and rub it in with fingertips until the mixture resembles coarse crumbs.

   Time: PT5M

4. Form the Dough

   Pour the foamy yeast mixture into the bowl and stir with a wooden spoon until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for about 8 minutes until smooth and elastic.

   Time: PT10M

5. Add Strawberries and Extra Cocoa

   Flatten the dough, sprinkle the chopped dried strawberries and the remaining 1 tbsp cocoa powder over it, then fold the dough over and knead briefly (2‑3 minutes) to distribute evenly.

   Time: PT5M

6. First Rise

   Shape the dough into a loaf, place it in the greased loaf pan, cover loosely with a clean kitchen towel and let rise in a warm spot for 1 hour, or until doubled in size.

   Time: PT1H

7. Preheat Oven

   While the dough is rising, preheat the oven to 190°C (375°F).

   Time: PT10M

   Temperature: 190°C

8. Brush with Butter

   When the dough has risen, melt the remaining 20 g butter and brush it generously over the top of the loaf.

   Time: PT2M

9. Bake

   Place the pan in the middle rack and bake for 30 minutes, or until the crust is deep brown and a skewer inserted in the center comes out clean.

   Time: PT30M

   Temperature: 190°C

10. Cool

    Remove the loaf from the oven, transfer to a cooling rack and let cool for at least 20 minutes before slicing.

    Time: PT20M

Nutrition Facts

Calories

425

Protein

7 g

Carbohydrates

55 g

Fat

10 g

Fiber

8 g