This recipe for a Gluten-Free Chocolate Bread is a sweet variation of our Gluten-Free Five Seed Bread. A sweet treat for children and adults. Crowned with chocolate icing, it is almost like a cake.
Yields: 1 loaf of bread
Time: 40 minutes preparation time, 12 hours resting time, 60 minutes baking time
about 50 g cocoa butter
500 ml rice/coconut chocolate drink
2-3 tablespoons honey
80 g chocolate sauce
80 g buckwheat flakes
80 g millet flakes
80 g sunflower seeds
80 g coconut flakes
50 g nutsedge flakes
80 g flax seeds, coarsely ground
100 g different nuts, cut in half
50 g almond slivers
2 tablespoons chia seeds
4 tablespoons psyllium husk powder
cranberries, grapes and raisins to taste
10 g dates, sliced
50 g cocoa powder
a pinch of salt
½ teaspoon cinnamon powder
½ teaspoon bourbon vanilla
FOR THE ICING
100-150 g dark chocolate coating (melted in a water bath); you can also melt a dark chocolate bar together with a tablespoon of coconut oil, if you cannot find chocolate coating
You may want to prepare the dough in the evening, let it rest overnight, and bake it in the morning.
Line a loaf pan (21 cm x 11 cm x 7 cm high) with baking paper that protrudes over the edges, so you can easily lift the bread out of the pan.
In a small saucepan, melt the cocoa butter. Then stir in the rice/coconut drink, the honey, and the chocolate sauce.
Place a dough blade into a food processor. Put all of the dry ingredients into the food processor and mix. Then gradually add the liquid ingredients that had been stirred together in the saucepan.
Set the food processor to knead for 3-4 minutes, until all ingredients are mixed well.
Remove the dough from the food processor. Knead the dough by hand for a few minutes, to ensure it is well-mixed and of a good consistency.
If the dough is too dry, add some water, if it appears too moist, add millet or buckwheat flakes.
Form the dough into an oblong shape and place it in the loaf pan. Cover with kitchen towels and leave overnight or for about 12 hours.
Directions for baking the bread
Preheat the oven to 180°C / 350°F.
Moisten the surface of the bread with a little water (using a spray bottle or brush).
Bake the bread on the middle rack of the oven.
If the bread is very moist, use circulating air setting of the oven if available.
After 30 minutes, remove the bread from the oven, take the bread out of the baking pan, and moisten the surface of the bread with water again (spraying or brushing the water on the bread).
Then bake the bread upside down, without the baking pan, for about another 30 minutes.
Check the bread during the last 10 minutes of baking. It is ready when the crust is golden.
Allow the bread to cool before cutting it.
If desired, ice the bread with dark chocolate icing, making it more like a cake!
If kept in a cool place, this bread will stay fresh for several days.