350ml lukewarm water
7g active dry yeast
500g strong flour
10g salt
30g sugar
20ml canola oil (or oil of choice)
100g chocolate

For something a bit more luxurious…


1.Put the water and dry yeast into a large mixing bowl and mix until the yeast is dissolved.
2.Add the flour, salt, sugar and oil and mix until combined, then cover the mixing bowl with a tea towel or plastic wrap.
3.Rest for 10 minutes, then remove the dough and start to knead until it feels strong and the gluten has developed.
4.Pop the dough back into the mixing bowl and cover again and rest for 30 minutes.
5.Shortly before the dough is ready, heat a pot of water on a stovetop, put the chocolate into a stainless- steel bowl on top of the pot, melting the chocolate slowly and stirring until completely melted.
6.Preheat the oven to 200°C.
7.Once the dough has doubled in size, take it from the mixing bowl and place on a lightly dusted bench.
8.Take a rolling pin and roll the dough into a rectangular shape. Pour the chocolate onto the dough and spread evenly.
9.Roll the dough up and cut though the centre lengthwise.
10.Put two pieces together and twist so all the cut pieces are exposed, then place into a greased baking loaf tin.
11.Bake for 20 to 25 minutes.

Photography Tony Nyberg

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