Quick chocolate bread

Schnelles Schoggi-Brot


  • 400g Ruchmehl (Coop)
  • 3.2 dl lukewarm water
  • ½ yeast cube
  • 1.5 tsp salt
  • 200g Idilio chocolate pearls


  1. Place flour in a bowl and make a well in the middle
  2. Crumble the yeast, put it in the well and pour a little water over it so that the yeast dissolves
  3. Spread salt around the cavity
  4. Pour in the remaining water and add the chocolate pearls
  5. Mix the ingredients with a wooden spoon and stir briefly until a moist dough forms. The dough does not need to be kneaded
  6. Cover the dough with a damp cloth and let it rise in a warm place for about 45 minutes
  7. Line a baking tray with baking paper
  8. Remove the dough from the bowl with a dough scraper and let it “plump” onto the tray and sprinkle with a little flour if desired
  9. Place in the middle of the oven preheated to 250 degrees and bake for 20 minutes.

The bread tastes fantastic warm straight from the oven or cold within 2-3 days.

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