Not too sweet, and not too spicy – this chili chocolate bread is mild enough to serve to the whole family. It calls for red chili flakes and you can adjust the amount you want to use to your liking. Chili flakes are all heat, no flavor so the adjustment will only impact the spiciness of the bread.
This is also a great base recipe from which to experiment with different ingredients and tastes. Try adding chopped dates, raisins, or even figs for a more fruity and sweet flavor. Or go full smoky, fiery, and earthy sweet by adding chipotle powder and cinnamon for a spicier treat.
Chili chocolate bread is delicious as a breakfast bread, but don’t overlook it as an afternoon snack. A slice smothered with butter and a cup of hot cocoa or coffee ranks up there for me as one of the greatest afternoon pick-me-ups ever.
You can store chili chocolate bread in an airtight container for up to five days. That’s typically plenty of time as this loaf has a hard time making it a day in my household. Though, the longer you keep it, the harder it becomes. Quick tip: To freshen the bread after a few days, simply spread with a little butter and pop in the microwave for 30 seconds. This will ensure the bread is soft and moist as though it had just been baked.
Chili Chocolate Bread
- In a mixer bowl add the warm water, honey (or sugar), salt, yeast, and a few tablespoons of flour.
- Stir the mixture and set aside for 15 minutes to activate the yeast.
- Add the remaining flour, sugar, cocoa, and chili flakes then place on the mixer with a dough hook and mix for 10 minutes.
- Remove and shape the dough and place into a loaf tin and leave in a warm place for 1 hour to rise to double in size.
- Pre-heat oven to 400 degrees Fahrenheit and bake for 30-35 minutes until turning dark on top.
- Allow to cool for 20 minutes before slicing and serving with some butter.