Preparations:

  1. Place all the ingredients for the dough, except for yeast, into the bread pan.
  2. 
Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
  3. Press Menu to select “9” (Bread dough).
  4. Press Start.
  5. When the bread dough cycle has completed and the beeps sound, press “Stop”. Leave the bread dough in the bread machine for another 30 – 40 minutes.
  6. Round up the dough and using a rolling pin, roll it out in an oval shape on a lightly oured worktop. Distribute the dark chocolate in a thick layer over the dough, leaving a generous border. Fold the dough up to form a torpedo shape, pressing the seams together to seal in the chocolate.
  7. Place the dough seam-side down onto a greased baking tray. Cover the dough and leave to proof for another 1 – 11⁄2 hours or until the
dough has doubled in size.
  8. Sprinkle some our over the top of the dough and
slash the surface if desired.
  9. 
Bake in a preheated oven at 200oC for 20 – 25
minutes or until done.

 

Ingredients:

Dough:

  • 165 g High protein flour
  • 30 g
 Wholemeal flour
  • 5g
 Cocoa powder
  • 4g
 Milk powder
  • 3g
 Salt
  • 13 g
 Brown Suagr
  • 11⁄2 tbsp Vegetable Oil
  • 120 ml Water
  • 3⁄4 tsp Instant Dry Yeast

Filling:

  • 130 g  Dark chocolate, chopped ( or buttons)