Certain cravings must be fulfilled. Sleep is a good example. We all need it, our bodies crave it. Peanut butter is a similar craving for me. But freshly-baked bread is a universal craving – if you don’t get it, then you’re not human. Crispy, chewy, doughy, satisfying bread is irresistible. I stumbled upon an unique recipe for Chocolate Bread at the Village Vegan. I made quite a few changes, including using wheat gluten to help the wheat flour rise and to increase the protein content. The end result isn’t quite a muffin and isn’t quite regular bread. It has a slight wheat/nutty flavor but a distinct taste of cocoa with bursts of melted chocolate. I recommend it toasted and spread with peanut butter.


1/2 cup whole wheat pastry flour
1 1/2t wheat gluten
1/8t instant yeast

2 cup whole wheat pastry flour
2T wheat gluten
1/2 cup unsweetened cocoa powder
6T sugar
1 1/2t yeast
1 1/4t salt
1 cup (scant) warm water
1T canola oil
4oz dark chocolate, chopped (70% or higher percent cocoa)
1/2 cup dried cranberries or cherries, diced
Skim or soymilk
Raw sugar


1. Mix the starter ingredients together in a small bowl and let sit at room temperature for 6 hours.

2. Dissolve the yeast in the water. Put the starter and the first six dough ingredients in a large bowl. Add the yeast water and knead in the bowl or on a floured surface. Knead the canola oil into the bread and knead for about 15 minutes. Knead the chocolate chunks and any dried fruit into the dough. Cover the dough with plastic wrap and let rise for about 3 hours, or until double in size.

3. Shape the bread, either put in a loaf pan or on a baking sheet to make a loaf. I cut it into small pieces, rolled into balls and placed on a baking sheet. Let the dough rise for another 2 hours or in the refrigerator overnight. If refrigerating, let the bread sit out at room temperature while the oven is heating.

4. Preheat oven to 375. Brush the dough with milk or soymilk and sprinkle raw sugar on top. Place bread in the oven and reduce temperature to 350. Bake for 40-45 minutes for a loaf, I only baked it about 30 minutes for rolls. Let cool completely on a cooling rack. Store for up to 3 days or freeze for up to a month.

4. To eat, toast until warm and slightly toasted. Spread on peanut butter or better yet, use Dark Chocolate or Honey Roasted (my new fav) peanut butter.

Additional Info:

They came out a tiny bit dry, but the melted chocolate really adds a nice creaminess and burst of sweetness. I would recommend trying 2T canola oil.

Filed in Appetizer, Breakfast, Peanut Butterless, Side Dish, Snack, Vegetarian

14 Responses / Leave a comment »

  1. Jessy and her dog Winnie says:

    Sounds yummy! I love chocolate!

  2. michelle @ TNS says:

    wait, you mean i can have my PB&J on CHOCOLATE BREAD? truly, the world is a wonderful place.

  3. Flanboyant Eats says:

    oh how i love peanut butter, boy.
    and chocolate even moreso!

    it’s midnight here and i just wolfed down two handful’s of reese’s pieces candy… dangerous!

    nice dessert!

  4. Antonia says:

    Chocolate bread? Wow. That looks positively heavenly. What a great idea.

  5. Elisabeth says:

    I must say that my 3 hour car ride leaving your house this morning was made much more exciting because of the dark chocolate roll you gave me. I loved it and i love you!

  6. White On Rice Couple says:

    Sleep, chocolate and peanut butter. Those are some ingredients to living a perfect life!

  7. Rosiecat says:

    Hey, PBB! It’s fun to see you getting into the experimental side of cooking. I think that in time, you are going to be whipping up incredible baked goods like nobody’s business.

    Not to be a nitpicky copyeditor, but 1/2 cup of what for the starter?

    I am deeply flattered to be included on your list of favorite blogs! It’s such a high compliment. I will be returning the compliment to you, Mr. Peanut Butter Boy.

  8. Nick says:

    Haha thanks Rosiecat, that’s not nitpicky at all, that’s downright absentmindedness on my my part. Should be fixed now, thanks!

    Yes, I am somewhat hooked on this baking thing. I tried making flourless brownies again today but they didn’t turn out very well (but a little better than last time) so I won’t even bother posting the results, but I’m still working on it!

  9. Rebekah Wolfe says:

    I’m excited to try this recipe, but please excuse me an amateurish question. What does it mean to put the starter and the dry ingredients through salt? Does that simply mean to sift in the salt, or is this some special, pastry chef type technique a lay-baker like me is unfamiliar with?
    Thanks! Rebekah

  10. Nick says:

    Rebekah Wolfe, Haha, sorry for the confusion. What I meant is to add all the ingredients listed up to salt in the list – so basically the flour, gluten, cocoa, sugar, yeast and salt =).

  11. Rebekah Wolfe says:

    Thanks for clearing that up. Do I ever feel silly! (blush) Rebekah

  12. Uhh wow. This looks amazing. I want them right now. :P

  13. Chloe says:

    I do this recipe with extra gluten and mashed pumpkin

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