Sweet Pull Apart Chocolate Bread

Mireille · 03/01/2018 at 4:14 pm

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Serve it with breakfast or wait until dessert. It is made with Spelt flour to give it more flavor and with all the other ingredients what is not to love about this recipe? Add some nutty homemade hazelnut Nutella, jam, or peanut butter. Are you ready to learn how to make sweet pull-apart chocolate bread? Let’s get started!

Chocolate Bread Ingredients

To make this chocolate pull-apart bread recipe you need the following list of ingredients on your grocery list:

Spelt flour
Yeast
Sugar
Salt
Cacao
Choco nibs
Pecan nuts

You can find all the ingredient amounts and instructions in the recipe card at the bottom of this post.

How To Make Sweet Chocolate Bread

To make this bread is actually really simple. The first thing you need to do is start with making a yeast mixture from the water, yeast, and sugar.

Set the mixture aside for 5-10 minutes so the yeast can be activated. You will see the mixture frothing and bubbling into a foam.

Now heat the milk and melt the butter. Do not let the milk get to a boil. Put the flour, and cocoa in a bowl with the salt and sugar and stir.

Then add the milk-butter mixture and the yeast mixture and stir into the flour.

Take a wooden spoon and stir the ingredients into an elastic dough. Then proof the dough so it can double in size. This takes about 1 hour.

When the proofing is done you can knead the dough for the first time and roll it out into a square. Now sprinkle choco nibs and pecan nuts on the dough.

Slice the square into six equal slices and put them on top of each other. Cut these six layers of dough into 10 equal parts and put them in a baking form.

Let the dough proof for another hour so the dough will double in size. Ten bake at 350℉ for 35 minutes and let it cool.

Your chocolate pull-apart bread is ready to serve with some homemade Nutella or peanut butter. Yum!

See How to Make Chocolate Break Bread

Want to see how easy it is to make chocolate bread with peacan nuts? Then watch the instructional video in the recipe card below.

Sweet Chocolate Bread Recipe

As you may have noticed I love to make bread and every once in a while, I’m experimenting with a bread recipe.

This time I’m sharing a sweet bread recipe, pull-apart chocolate, and nut bread.

Today’s post is completely made with organic products. You can really taste the difference when using organic, non-GMO ingredients.

The texture of the bread is better, and of course, it has much more taste. It is less sweet than store-bought bread but it tastes so much better.

How To Store Chocolate Bread

If you have leftover bread, you have several ways to store it:

Room temperature – if you plan on serving this bread within a day or 2 you can store it at room temperature. Store the bread in a bread box or an airtight food container
Freezer – want to keep it longer you can store the bread in the freezer. Slice the bread so you can thaw what you need and leave the rest in the freezer

Why Not Store Chocolate Bread In The Refrigerator?

The structure of bread changes when stored in the fridge. Bread dries out in the fridge and loses some of that elasticity.

If you want to serve bread at a later time it is recommended to store it in the freezer.

More Bread Recipes

If you love bread recipes take a look at these bread recipes. You will love them:

Have fun with this sweet pull-apart chocolate bread recipe with nuts!

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Sweet pull apart chocolate and nuts bread

Mireille

Serves: 10 Prep Time: 2 hours Cooking Time: 35 minutes

Try this sweet pull apart chocolate bread with nuts. It contains spelt flour, cocoa, cocoa nibs, and lots of pecans.

Ingredients

1½ cups wheat flour
1 cup spelt flour
4 tablespoons vegan butter
¾ cups almond milk
¼ cup warm water
7 gram yeast
⅓ cup granulated sugar
1 tbsp sugar
¼ teaspoons salt
⅓ cup cocoa
¼ cup of choco nibs
1 cup of pecan nuts cut into small pieces

Instructions

Add yeast and tbsp of sugar to warm water and let it froth for 5-10 minutes
Heat the milk and melt the butter
Put the flour, cocoa in a bowl with the salt and sugar and stir
Now add milk-butter mixture and the yeast mixture and stir into the flour
Stir until you get a cohesive dough and cover with foil. Let it proof for 1-1½ hour or until double in size
Knead the dough for 5 minutes and roll into a square. Sprinkle the pecan nuts and choco nibs on the dough
Slice the dough into 6 strips and stack the strips of dough on top of each into 2 stacks of 3 slices and cut each stack 10 equal parts.
Spray the bread pan with cooking spray. Put the dough in a bread pan per stack so that it overlaps
Cover the pans with plastic wrap and let the dough proof for another half hour
Preheat the oven at 350 ℉ bake the bread in 35 minutes