500gr. White Bread Flour, sifted
100gr. Chocolate, chopped
150gr. Mixed Cranberries & Raisins
½ tsp. Chilli flakes
1 Tbsp. Instant Yeast
2 Tbsp. Cocoa Powder
Place the flour into your mixing bowl with the chopped chocolate.
Also add the raisin & cranberry mix and chilli flakes.
Next add the yeast, salt & cocoa, stir to combine and then add the water.
Stir until the dough comes together and tip it out onto a floured work surface and knead the dough briefly. Return the dough to your mixing bowl, cover with cling wrap and rest for about 60 minutes or until double in size.
Remove the dough from the mixing bowl and shape it into a ball on your floured work surface. Carefully place the dough into a well-floured bread basket and allow to prove for about 45 minutes or until well risen.
Carefully invert the dough onto a baking tray lined with baking paper and score the top of the bread a few times with a sharp knife.
Bake the bread in a pre-heated oven of 180ºC for 50 minutes or until crispy and hollow sounding when tapped with your fingers.
Allow to cool and serve with Hazelnut spread and fresh banana slices or strawberries.